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Crispy chicken tenders are topped with Buffalo sauce and mozzarella cheese for a quick and easy skillet dinner sure to be a family favorite.
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Fast and easy to make with a food processor, roasted red peppers blend with garbanzo beans, lemon zest and juice, and garlic to make a flavorful hummus. It's terrific as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.
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Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup.
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This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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This crowd pleasing recipe for jungle juice, fruit-filled punch, includes kiwis, strawberries, watermelon, rum, vodka, and Everclear®.
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.