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Results 151 - 160 of 241
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recipes

Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.
January 2009
recipes

Pasta Perfection

There’s almost nothing as comforting as a warm bowl of pasta on a midwinter night, and we’ve got plenty of options.
12.15.08
recipes

Chestnut Ravioli with Sage Browned Butter

No turkey: These chestnut ravioli are sprinkled with apple and drizzled with browned butter.
November 2000
recipes

Green Beans with Lemon and Oil

The fresh flavor of green beans is highlighted by lemon and olive oil.
March 2003
recipes

Gnocchetti all’Amatriciana (Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce)

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.
March 2003
recipes

Cherry Tortoni

The tart cherries brighten the classic flavor of almond in this tortoni.
July 2003
recipes

Eggplant Rolls with Spicy Tomato Sauce

An assertive tomato sauce adds a dash of brightness to eggplant slices encircling creamy cheese.
August 2003
recipes

The Mother Lode

Our food editors raided old family recipe boxes to rediscover their childhood favorites.
May 2004
recipes

Arugula and Ricotta Calzones

Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.
February 2006
recipes

Pasta with Arugula Purée and Cherry-Tomato Sauce

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.
April 2006

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