Inspired by a stuffed baked potato, this stovetop mac and cheese is loaded with bacon, Cheddar, and sour cream. Indulgence, baby.
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
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.
Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
Tender pieces of chicken breast are seasoned with Indian spices, broiled, then tossed in a creamy tomato-yogurt masala sauce filled. Simple and elegant.
Who woulda thunk it? Cubes of sake-ginger-flavored gelatin sit on thin slices of cool cucumber with candied ginger lending a bracing heat.
An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.
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