Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.
Author: Maggie Ruggiero
Author: Maura Chamberlain
A classic, easy Ratatouille recipe
Author: Soa Davies
Author: Bon Appétit Test Kitchen
Author: Bettina Ciacci
Author: Kemp Minifie
This Basic Italian Salad dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.
Author: Sue Ann Scarcia-Barry
Author: Melissa Roberts-Matar
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
An easy to make Herb-Roasted Chicken Breasts recipe
Author: Anton Nocito
Author: Judy Rodgers
Author: Rick Rodgers
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Author: Dawn Perry
This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion....
Author: Katherine & Ryan Harvey
Author: Beatriz Llamas
An easy Red-Wine-Braised Oxtails recipe
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.