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cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!
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A Brie cheese wheel is filled with plenty of garlic and red pepper jelly creating a sweet and savory appetizer sure to please every crowd.
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A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
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Packed with cheese, sauce, and pasta, this baked casserole is as comforting as it is filling.
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This baked pasta dish uses whole wheat penne, ground turkey, and low-fat cheeses.
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These light, bite-size matzoh balls have a delicious Italian spin - they're made with ricotta and Parmigiano-Reggiano cheese.
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This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.
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Fresh snow peas are stuffed with a blend of cream cheese and smoked salmon to make this easy and beautiful appetizer.
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Fill your slow cooker with boiled pasta, spinach and a rich, tangy blend of sour cream, Parmesan and Monterey Jack cheese. Stir in French fried onions and let it simmer all day. Add more cheese and onions just before serving this creamy, comforting dish.
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Horseradish adds a real zing to these quick and easy burgers. With Cheddar cheese and bacon bits mixed in, you may want to make a double batch.
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Fresh chive butter pairs with Cheddar cheese biscuits to make this recipe that will please the whole family.