A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Super-size-me shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.
These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.
Macaroni and cheese is a kid’s favorite. Make it homemade instead of out of a box with this easy to mix and bake cheesy version of an American classic.
Here’s a perfectly balanced spring salad: just enough fresh flavors like cool mint, tangy feta cheese, sauteed tomatoes, and savory couscous mingling together.
Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.
Lidia’s classic risotto from the city of Milan in Italy gets its flavor and color from saffron, shallots, white wine, and freshly grated Parmesan cheese.
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