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This devilishly spicy seafood pasta comes together in just 30 minutes. Clam juice and shrimp oil add rich shellfish flavor, while red pepper flakes bring the heat. A quick baking-soda treatment keeps the shrimp plump and snappy.
If you're looking for a cozy, comforting, filling soup, this potato leek lentil stew will do, and it s made with simple pantry staples. It's vegan, oil-free, gluten-free, and full of nutritious whole food plant-based ingredients. Hearty and delicious.
Kafta, also spelled kofta depending on where you live, is a Persian word that means powder. This dish was so named based on the minced meat and kafta spices that are crushed and mixed together. Kafta is grilled or fried until the pieces of meat become soft and melt in the mouth.
This lighter, brighter take on a family favorite: golden-brown chicken cutlets. With a rich, creamy sauce and fresh spring peas, this dish is the perfect representation of the transition from winter to spring.
This Mediterranean Pasta Salad recipe is quick and easy to make, it s tossed with a zesty lemon-herb vinaigrette, and it s always a crowd-pleaser!
The combination of flavors and textures is exceptional: you get the crispness from the fennel and the juicy sweetness from the orange segments. Plus, the crunchy walnut bits and the salty olives look like little treasures in your dish to be savored little by little.
Try this delicious recipe for Italian green beans that is full of traditional flavors and takes just a half an hour to make. Spicy green beans, tomatoes and garlic stew is an evergreen vegetable dish of Italy and it s great both as a side and on its own. Moreover, it s extremely healthy and filling.
What makes this dish so unique is its agrodolce namely sweet and sour sauce, made by combining white sugar and white wine vinegar. Caponata is a completely vegetarian preparation, and it can be enjoyed both hot and at room temperature.
Cantucci, also called Biscotti di Prato, are a classical sweet treat from northern Tuscany. They have a very ancient history and are now considered the most traditional dessert in the whole region. Imagine that the first official record of their existence comes from a book written in 1691!
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. Parmesan cheese applied halfway through the crisping process.
This whole wheat ciabatta is like the old no-knead ciabatta with a higher-fiber makeover. The taste and texture, and going 50-50 with the all-purpose flour provided just enough of that crusty, chewy "normal" bread experience.
A moist lemon cake sits atop a delicate custard. Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It s an excellent party dish, warm and just out of the oven.