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: Giada De Laurentiis
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
Author: Frank Stitt
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,...
Author: Tom Seawell
Author: Shula Udoff
Author: Maria Helm Sinskey
Author: Julia Turshen
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: Ivy Manning
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: Mary Cech
Author: Marla Share
Author: Kristine Kidd
Author: Edna Lewis
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.
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
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: Galit Stevens
Author: Marianne Mays
Author: Robert McGrath