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This is a very simple recipe I came up with for a dinner party. It takes the classic Italian side of peas with prosciutto and pairs it with a homemade black pepper...
This is a very simple recipe I came up with for a dinner party. It takes the classic Italian side of peas with prosciutto and pairs it with a homemade black pepper...
Ingredients:
semolina flour, flour, eggs, olive oil, peas, prosciutto, shallots, white wine, chicken stock
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
goat cheese, snap peas, penne, olive oil, garlic, plum tomatoes, jalapeno pepper, basil leaves
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
cooking.nytimes.com
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes The dish is simple, sweet with tarragon, and very quickly made You must serve it right away or the ricotta will stiffen.
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes The dish is simple, sweet with tarragon, and very quickly made You must serve it right away or the ricotta will stiffen.
cooking.nytimes.com
This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
www.allrecipes.com
Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.
Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.
www.allrecipes.com
Strawberry slices and sugar snap peas come together with a simple dressing made with raspberry vinegar and Dijon mustard.
Strawberry slices and sugar snap peas come together with a simple dressing made with raspberry vinegar and Dijon mustard.
www.foodnetwork.com
Get Dragster's Trout Recipe from Food Network
Get Dragster's Trout Recipe from Food Network
Ingredients:
olive oil, trout, button mushrooms, white onion, baby spinach, cilantro leaves, white wine
www.allrecipes.com
A vintage recipe for delicious macaroni salad has albacore tuna, chunks of Cheddar cheese, and green sweet peas in a simple mayonnaise dressing. Just mix, chill, and serve.
A vintage recipe for delicious macaroni salad has albacore tuna, chunks of Cheddar cheese, and green sweet peas in a simple mayonnaise dressing. Just mix, chill, and serve.
Ingredients:
elbow macaroni, mayonnaise, green peas, albacore tuna, celery, cheddar cheese, red onion, pickle
www.allrecipes.com
Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
Ingredients:
onion, celery, cloves, olive oil, tomatoes, tomato paste, baby clams, bay leaves, chili pepper, oregano