Al Forno's Penne with Tomato, Cream, and Five Cheeses Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community. Skillet Baked Ziti with Sausage. Like many of you, much of my free time in December is devoted to cookie baking, candy making and numerous other holiday-related kitchen projects.
It’s not unusual for my sink to be overflowing with dirty dishes before the day is half over. By the time dinner rolls around, I’m lucky if I can see the counter through the mess. The very last thing I want to do at that point is create more dishes while I prep dinner. Truthfully, if it were just me, I’d probably end up eating cereal (or cookies) for dinner the whole month of December. But Shane doesn’t buy into either of those options as a viable dinner plan. I can’t remember the last time I made baked ziti using a more traditional method, but this skillet version is so good I may never make it any other way again! Once the pasta is tender, heavy cream and cheese are added (I said this was easy, not necessarily healthy ) and the baked ziti is finished in a very hot oven. Preheat oven to 475 F. Baked White Cheddar Mac n Cheese with Kale and Bacon. Baked White Cheddar Mac n Cheese with Kale and Bacon Main Dish, Pasta | 19 comments Macaroni and Cheese is a bit sinful.
Pasta loaded with rich, velvety cheese gets my taste buds watering during these often colder than fall but not quite winter yet evenings. My latest obsession: Baked White Cheddar Mac n Cheese with Kale and Bacon. I am a bit nuts about Kale these days. On a chilly evening with snow in the forecast last week I found myself craving Macaroni and Cheese. 4 Things You Should Know About Kale 1. Kale is a nutritional powerhouse and a great way to add extra dark, leafy greens to your diet. Mini Lasagnas with Sweet Corn and Mascarpone Recipe : Giada De Laurentiis : Recipes.
Spaghetti with swiss chard and garlic chips. It’s a tough thing, you know, growing up and realizing you might not be exactly what you once thought you might.
I am most certainly not the next Susanna Hoffs, Joan Jett or Mrs. Jon Bon Jovi; I’m not a doctor or astronaut but more fitting for this conversation, I always thought I would be an avid ingester of all sorts of greens and here I am, still quite put off by most of them. I know this is something of a sacrilege in the food-fixated world, but I’ve never gotten into broccoli rabe (too bitter, almost always too tough), kale (tastes “funny”) and collards (ditto).
I wish I would and I wish I could, but I’ve also learned that there are bigger fish to fry (so yeah, that too) than to fret over those things that have just never appealed to you. But Swiss chard is my green; it’s my boo. One year ago: Cranberry, Caramel and Almond Tart This is the best thing, ever. Spaghetti with Swiss Chard and Garlic Chips Gourmet, November 2008 Makes 4 to 6 servings. Late Night Pasta. Penne alla vodka recipe: Vodka sauce’s genesis is unclear, but its appeal is obvious. L.V.
Anderson for Slate When you’re making pizza or lasagna, your formula for tomato sauce is so basic you don’t really need a recipe: sauté chopped onion and garlic in a little olive oil, add chopped or diced tomatoes, simmer until thick, la fine. Additional ingredients are unnecessary, because your sauce is destined to be layered with other exciting, flavorful foodstuffs, like vegetables, meat, herbs, and cheese. L.V. Anderson is a Slate assistant editor. This is not the case when you plan to toss tomato sauce with plain pasta. There is a better wintertime way to make pasta and tomato sauce, and it depends on vodka—which heightens the flavor of the tomatoes—as well as cream, butter, and Parmesan cheese. The origins of this brilliant tomato-dairy-alcohol amalgamation are murky; both Americans and Italians have claimed the mantle of inventor.
Penne Alla Vodka Yield: 6 servings Time: About 45 minutes. The BEST Homemade Meatballs. I'm sure you already have a Spaghetti and Meatballs recipe - everyone does.
The key to making things that everyone makes - and already loves - is to make them the best. Every single time I make Spaghetti & Meatballs, Mike and I rave - oh, these are the best yet. If you have not tried to make you're own homemade meatballs, I really encourage you to. They are so so so easy - and so much better than anything you can buy. They are a staple around our house - usually on Sundays. UPDATE : Some of my readers have had difficulty with using the silpat.
Using a food processor makes it a very quick process - no mincing garlic, grating cheese or chopping parsley. You end up with the most amazing seasoned breadcrumbs. Pour them on top of the meat, then add the eggs. The milk keeps the meatballs moist. Fluff the mixture with a fork to combine - it keeps the mixture from getting compact. All combined. I use an ice cream scoop to portion them into the same size, then use my hands to form them into balls.
Pasta Cacio e Pepe. Gnocchi Mac & Cheese. Ahhhh mac and cheese.
Those mere words stir up feelings of comfort...home....the food you loved as a kid.