Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
Category: Dinner
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
The rich winter flavors of duck, chestnuts, mushrooms, squash and cider syrup perfection come together on a soft bed of sweet, fluffy heirloom rice.
This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!
No matter where you come from, there is something innately comforting about the combination of creamy ground corn and savory seafood.
Inspired by a pizza I had on a road trip with my dad, this decadent, deep-dish pizza is loaded with steaming potato, creamy ricotta, sizzling bacon strips, broccoli and dripping mozzarella cheese.
The original Italian hot pocket, the calzone was popularized by street venders in 18th century Naples as a pizza-on-the-go. Our ultimate King of Calzones is loaded with ricotta and cheddar, fresh broccoli, caramelized onions, garlic and red peppers, folded into a bubbly cheese crust.
While I am not religious per se, making matzah is certainly a spiritual act for me. The fact that this type of bread has been prepared for thousands of years makes it an act that connects us to so many generations of our ancestors in such a profound way.
With the refreshing taste of yogurt, and the subtle tang of citrus and herbs, Tzatziki is a simple but stunning compliment to hummus and pita bread, as a topping for grilled meats and vegetables, and a dip for raw veggies.
Char Siu is a celebrated Cantonese dish made of honey-glazed roast pork, marinated in red rice fermented tofu, hoisin sauce, five spice, soy sauce and honey. In the fast food industry, red rice tofu is often replaced with red food coloring, but the traditional flavors are of course far superior (and non toxic). Many cuts of pork can be used, although I recommend pork butt or shoulder.