This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.
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
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.