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Peppery arugula is used instead of basil in a quick pesto.
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We want all Greek, all the time.
cooking.nytimes.com
These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat Use the best olive oil you have
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
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Get Grilled Polenta Crackers with Roasted Pepper Salsa Recipe from Food Network
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Get Saffron Spaghetti alla Carbonara Recipe from Food Network
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Very good and very Italian with its garlic, parsley olive oil and vinegar dressing. The potatoes are cooked, chopped, and bathed in this lovely dressing and then chilled overnight.
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Savor summer in Italy with every delectable mouthful of homemade pasta flavored with freshly chopped basil leaves. Toss with butter or olive oil and a grating of Parmesan cheese.
Ingredients: basil, flour, egg, olive oil, water
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An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.