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Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
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A pot pie made with refrigerated crescent roll crust has the flavors of a reuben sandwich. It's a great way to use up extra corned beef.
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Individual romaine lettuce leaves are topped with a little bit of Caesar dressing and Parmesan cheese creating Caesar salad bites perfect for parties.
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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A rich baked ziti Alfredo recipe with chicken and broccoli.
www.delish.com
This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
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Chef John's sweet and savory tart pairs a spelt flour-olive oil crust with goat cheese and sliced figs. Perfect as an appetizer, for a summer brunch, or as a not-too-sweet fruit dessert.
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Doused in grappa for a boozy, floral note.