Dinner doesn’t get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
With dough at the ready, you can have a cheesy, spicy pizza in under half an hour. A true weeknight or late-night pick me up.
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
A lemony chicken roasted on a bed of potatoes, garlic, carrots, and leeks. A good rub with lemon butter herb paste gives it incredible taste and moistness.
This is one of those recipes where the results far outshine the amount of effort. Hungry and in a hurry? Get ready to have your mind blown.
Tangy lemon is always a perfect partner for chicken thighs, especially when they have that delectable crispy skin. And it’s ready in 45 minutes. Alright!
We’ve tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search for the perfect recipe. Because this is it.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here’s how to make it at home.
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, a lovely pan sauce and it’s on the table in 30 minutes.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.