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Food Hunter's Guide to Cuisine: Lidia's Commonsense Italian Cooking: A Cookbook Review

Food Hunter's Guide to Cuisine: Lidia's Commonsense Italian Cooking: A Cookbook Review

Chicken and Spinach Stuffed Shells | The Girl Who Ate Everything

Chicken and Spinach Stuffed Shells

Spicy Lobster Pasta | Bon Appétit (12 oz spaghetti, salt and pepper, olive oil, 2 T unsalted butter, 1 large shallot, crushed red pepper flakes, 1 lb cherry and/or Sun Gold 
 tomatoes halved, 1 lb picked cooked lobster meat 
or cooked large shrimp, 1 t finely grated lemon zest, and lemon wedges for serving)

Spicy Lobster Pasta

Spicy Lobster Pasta | Bon Appétit (12 oz spaghetti, salt and pepper, olive oil, 2 T unsalted butter, 1 large shallot, crushed red pepper flakes, 1 lb cherry and/or Sun Gold tomatoes halved, 1 lb picked cooked lobster meat or cooked large shrimp, 1 t finely grated lemon zest, and lemon wedges for serving)

Butternut Squash & Goat Cheese Stuffed Shells by pink-parsley #Pasta #Butternut_Squash #Goat_Cheese

Butternut Squash & Goat Cheese Stuffed Shells by pink-parsley #Pasta #Butternut_Squash #Goat_Cheese

light(er) italian style mac and cheese

Light(er) italian style mac and cheese with chicken, pancetta, and peas

These super stuffed shells are sure to be a crowd pleaser at your next family

Super Stuffed Shells

These super stuffed shells are sure to be a crowd pleaser at your next family

Food52's latest weeknight meal features asparagus and tomatoes.

You Have To Try This New Pasta Recipe

When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and…

The Best Slow-Cooked Bolognese Sauce

When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and…

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