This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's...
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Frank Stitt
Author: Molly Stevens
Author: Giada De Laurentiis
Author: Gina Marie Miraglia Eriquez
Author: Shula Udoff
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty...
Author: John Martin Taylor
Author: Julia Turshen
Author: Maria Helm Sinskey
Author: Tom Seawell
Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant...
Author: Betty Rosbottom
Author: Ivy Manning
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Edna Lewis
Author: Galit Stevens
Author: Marla Share
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can...
Author: Drew Ramsey, M.D.
Author: Robert McGrath
Author: Mary Cech
Author: Marianne Mays
This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just...
Author: Kristine Kidd
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson