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cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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Chocolate-covered caramel pecan clusters are delightful to eat and a cinch to make!
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A delicious dessert with pasta and milk.
Ingredients: butter, cashews, raisins, pasta, milk, sugar
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Get Peppermint Creams Sugar Rush Recipe from Food Network
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Delicate patties of mashed cauliflower, almond flour, and eggs are fried to crisp golden brown in olive oil for this simple yet elegant side.
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Milk and vegetable stock form the base for this soup with chunks of potatoes, cauliflower and onions which have been sauteed in butter.
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Chocolate, strawberries and vanilla ice cream come together beautifully in this luscious frozen pie. The crumb crust made of chocolate wafer, walnuts and butter is pressed into a pie pan, filled with layers of softened vanilla ice cream and strawberries, and finished with clouds of freshly whipped cream.
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Roasted vegetables and chicken bones are simmered on the stove for hours creating a rich a flavorful chicken stock perfect for a Saturday project.
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It's cacio e pepe in lasagna form! Pecorino Romano is joined by ricotta and mozzarella and plenty of fresh ground pepper to create an easy vegetarian lasagna--a quick weeknight dinner.