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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Get Inside Out Burger Recipe from Food Network
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This hacked Alfredo sauce made with olive oil, milk, and cream cheese is perfect when your kitchen's run out of the traditional ingredients.
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Lasagna noodles with piles of potatoes mixed with melted Cheddar, cottage cheese, bacon and onions.
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The classic combination of fruit and cheese makes this chicken pizza an exciting change from the ordinary. Simple and quick to prepare, too.
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Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes just like Buffalo chicken wings.
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This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
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A mouth-watering treat for those who love cheesy garlic bread!
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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Here we combine flank stead in an aromatic swirl of sturdy porcini mushrooms, rich Parmigiano-Reggiano cheese, minced garlic cloves, and supple red wine.