Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which...
Spicy sausage meets mellow potatoes in this cheesy favorite.
Recipe By: The Food & Wine Test Kitchen
Kiesel's hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite. For Rob, who developed a...
The Good News The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fiber-more than 20 percent of the FDA's daily recommendation....
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon.
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Simple and comforting with a German twist, this one-dish meal delivers easy-to-like flavor in less than an hour - perfect for fall evenings.
Infuse olive oil with tangy oranges and garlic.
So comforting and yummy, this dish reminds us of Grandma's chicken and dumplings. In fact, you can substitute frozen dumplings for the cavatelli.