This pasta salad with tuna is tinted yellow by saffron. The pasta salad is easy to cook and can be made ahead. For the salad use big pasta for big effect.
Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
So what if salmon isn’t from Italy? Cookbook author Guiliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
This Asian noodle salad with peanut dressing is a mix of sweet and spicy. The noodles are tossed with tofu and sprouts and topped with the peanut dressing.
This refreshing seafood lasagna, filled with fish, shrimp and lots of pesto, is kind the lasagna recipe to serve year round–just change the seafood.
These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, easy sider dish.
Fusili pasta, bell peppers, celery, onions, olives, and pickles are tossed in a tangy dressing made from Greek yogurt. A perfect summer pasta salad.
Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.
At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.
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