Bucatini With Sardines, Fennel And Tomatoes
Bucatini With Sardines, Fennel And Tomatoes
This pasta is based on the Sicilian Pasta con le Sarde. Both canned and fresh sardines work here. (We used both.) Bucatini is the classic noodle for this dish, but spaghetti and fettucine are good substitutes.
Chicken Pasta Salad With Broccoli
Chicken Pasta Salad With Broccoli
You can substitute homemade chicken and pesto, of course, or add chopped Sungold tomatoes, goat cheese or feta, or any other vegetables popular at your house.
Read more about this recipe at hogwash.
Balsamic-Marinated Skirt Steak
Balsamic-Marinated Skirt Steak
A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor.
Read more about this recipe at the Washington Post.
Summer Squash Fritters With Herbs
Summer Squash Fritters With Herbs
If you make teaspoon-sized fritters, you can use them like blini and top them with tomato salad or pulled pork.
This recipe from Cooking 4 The Week was featured in Root Source: Yellow Squash.
Pesto, corn and broccoli make a colorful calzone that looks as good as it tastes. You can use either homemade or store-bought pizza dough and pesto.
This recipe was featured in Root Source: Sweet Corn. It comes from personal chef Elizabeth Skipper, of The Everyday Epicure in Amherst, NH.
Using small meatballs means you can make smaller calzones and use leftover sauce for dipping, or use leftover filling and sauce to make mini lasagna.
Read more about this recipe at Coconut & Lime.
Egg Noodles With Peas And Parmesan
Egg Noodles With Peas And Parmesan
In the world of pasta sauces, it's hard to think of an easier and more universally appealing sauce than butter. Peas and parmesan are a great combination of sweet and salty.
Potato Salad With Herring, Pickled Beets And Walnuts
Potato Salad With Herring, Pickled Beets And Walnuts
If you like the pungent flavors of pickled beets and herring, this Russian-style salad is for you.
This recipe is part of Andrew Schloss's Sunday Dinners.
If you're looking for a simple recipe to feed the multitudes, this robust pasta sauce of stewed pork and sausages is easy to prepare and can be made well in advance (its flavor actually improves if it is made ahead and then reheated).
Read more about this recipe in Big Night In by Domenica Marchetti.
If you don’t have walnut oil on hand, substitute extra-virgin olive oil; you can still add the walnut topping and end up with great, crispy-tender focaccia.
Read more about this recipe in Big Night In by Domenica Marchetti.
A bright green sauce dresses potatoes and tuna for a hearty main course salad. Serve it with some garlic bread and a green salad.
This recipe is part of Andrew Schloss's Sunday Dinners.
Chickpea Crostini With Rosemary
Chickpea Crostini With Rosemary
These chickpea crostini are a great quick lunch or an easy appetizer. Be sure to rinse the chickpeas to make sure there's no residual metalic flavor from the can.
