Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.
With a container full of this cheesy dough, you can roll out crisp bread sticks at a moments notice–but don’t say we didn’t warn you!
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
Sometimes, a creamy, comforting soup is all you need, especially if you can make it vegan. Topped with yogurt and hazelnuts, it’s superb.
Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.