Lemon, ricotta cheese, peas, and pappardelle pasta. The name says it all. A simple dish that can be made in no time. It’s a real family-friendly dish. Honest.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.
This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese.
Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.
Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
Pizzoccheri is a hearty, flat, buckwheat noodle commonly tossed with a butter sauce of some sort. You can thank the Lombardy region of Italy for it.
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