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cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
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Slathered with herbed butter and sprinkled with fleur de sel.
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Can substitute marshmallow creme instead of marshmallows.
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This robust rice is the perfect side dish to serve with any meat, or with vegetables. Long-grain white rice is baked with beef broth, French onion soup, butter, Worcestershire sauce, and basil.
cooking.nytimes.com
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
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A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
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Get Bread Pudding with Caramel Rum Sauce Recipe from Food Network
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.