Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.
Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.
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 creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
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.
Make it homemade instead of out of a box with this easy yet elevated version of an American classic.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
So long, pasta that’s buried beneath heavy cream sauces. This pasta is made with a barely there broth and the sweetness of leeks.
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
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