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.
Linguini with Cheese and Pepper
Aug 18, 2003 by
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.
Risotto Verde
Jun 02, 2003 by
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.
Chicken Potpie with Phyllo Crust
May 03, 2003 by
Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.
Radish Ravioli with Yellow Tomato Sauce
Feb 12, 2003 by
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.
Pappardelle with Amazing Slow-Cooked Meat
Feb 03, 2003 by
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.
- Quick Glance
- 40 M
- 3 H, 40 M
- 29
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Black Tie Pasta
Sep 27, 2001 by
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.
- Quick Glance
- 5 M
- 25 M
- 0
Brown Rice
Jun 13, 2001 by
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.
Pot Stickers
Apr 18, 2001 by
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.
Dad Page’s Macaroni and Cheese
Jan 07, 2001 by
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.
Mint Couscous with Fried Tomatoes
Jun 18, 1999 by
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
May 07, 1999 by
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.
Risotto Alla Milanese
Apr 18, 1998 by
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.