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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Asparagus and diced ham dress up this springtime fettuccine Alfredo.
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This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
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A slice of this tangy cornbread reveals a hidden layer of sausage, onion and Cheddar. It makes a nifty meal on-the-go or a snack for family and friends.
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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
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This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
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This is a potato salad that has a mashed potato kind of texture. I was experimenting for the 4th of July and my family and friends loved it.
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Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.
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A perfect supper when the cold winds of fall are blowing, this loaf made with ground turkey has the flavor of Thanksgiving dinner, but it's easy enough for a weeknight.
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Get Caprese Tartlets Recipe from Food Network