I want an idea for dinner for my anniversary tonight!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Try Smitten Kitchen's recipe for artichoke ravioli! http://smittenkitchen.com...
I love this summery, lemony pasta: http://www.jamieoliver...
Cynthia is a trusted source on Bread/Baking.
First Night in Florence Spaghetti! http://www.food52.com/recipes...
Quick pasta recipes are my middle name....well, practically. Pesto is always a winner (http://meatballsandmilkshakes...), and I like to sometimes make this avocado version: http://meatballsandmilkshakes...
My personal favorites are always linguini with clams or carbonara, I make them all the time: http://meatballsandmilkshakes...
A couple nights ago I made this with leftover cabbage and it was wonderful: http://meatballsandmilkshakes...
TBG Angel hairGood evo Fresh tomsFresh basil and fresh garlic s&p
Margie is a trusted home cook immersed in German foodways.
This is too late for your anniversary, but maybe you can save it for when the mint threatens to overtake your garden. The combination of ingredients sounds improbably, but it's delicious. The original recipe (long lost because you don't really need a recipe) came from Basilicata, Italy's southernmost region.
Salt and pepper
Freshly cooked pasta
Chop an onion, some garlic and a few slices of bacon. Fry the bacon in a heavy frying pan, remove the bacon bits but leave the fat in the pan. If necessary, and it most likely will be, add olive oil and then the onion. Fry until it becomes translucent, then add the garlic and fry a few seconds until fragrant. Season with a bit of salt and pepper.
Peel a hunk of horseradish and grate.
Remove leaves from mint until you have a good handful or two. Chop coarsely.
Add the horseradish and mint to the onion mixture, cook until hot.
Toss with freshly-cooked pasta and top with grated pecorino.
Cooked pasta toss with olive oil and grated cheese (season with salt and pepper or chili flake to taste). Top with a fried (or poached) egg and toasted breadcrumbs.
Finding the strength to keep cooking in America.
My Mother's Persian Zucchini Stew
The Yellowest Yellow Cake
Go On, Spread Out
The Unsung Vegetable You're Crazy About
Your #1 Loves