30 Bright and Beautiful Summer Pastas - Recipes from NYT Cooking | RSS News Feed

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Recipe: Spaghetti Squash With Garlic and Parmesan

Note: “There are many grades of balsamic vinegar,” writes Ina Garten in “Cooking for Jeffrey ... until crisp-tender and still bright green. Remove from heat, stir in the balsamic vinegar, season to taste and serve hot. Serves 5 to 6. read more

Easy dinner recipes: Ceviche with scallops, shrimp, halibut and more

The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful ... Would they be willing to share the recipe? It would be a great way to impress my friends this summer." Bright, refreshing and oh so simple, this dish takes ... read more

Bright Green Pesto That Won’t Fade

Martha Rose Shulman on healthful cooking. This is not the first time that I’ve devoted a week of recipes to pesto ... to maintaining this pesto’s bright green color. Orzo with Summer Squash and Pesto: This ricelike pasta with cooked diced summer ... read more

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Free Range on Food: One-pot pastas, meal delivery across the Anacostia River, this week's recipes and more.

I enjoyed the article on one pot pasta dishes. One or my favorites, that I learned from my uncle Nino, is a Ligurian dish. It would be more of a summer dish and ... If you only cook the broccoli to the point of bright green, it won't help to create the ... read more

Cherry Dark Chocolate Ice Cream

Despite the luke warm temperatures, I’ve used this summer as a good excuse to become an ice cream-making ninja. The past few months, and dozens upon dozens of egg yolks later, I have about 30 batches of ... dark chocolate and beautiful cherries are ... read more

For Father's Day, here are tips and recipes for grilling indoors

This summer, wouldn't it be ... "If you're cooking on a pan or a grill top, once you get a beautiful sear on all four sides of the (meat) you can pop it in the oven at 300 degrees for about 30 minutes," Mauro said. "For accuracy, invest in a good instant ... read more

Pass the Pasta!

With a few simple ingredients from your pantry and refrigerator, you can create quick, easy and elegant pasta dinners, explains Martha Rose Shulman in this week’s Recipes for Health. She writes: Years ago, I stayed with an Italian friend in Bologna who ... read more

Green Beans and Eggplant Agebitashi

With an abundance of green beans and eggplant coming out of my garden this year, I’ve been enjoying everything from stir-fries to ratatouille all summer. This week, for something a little different, I decided to turn my haul into a classic Japanese side ... read more

Free Range on Food: About food writer Anna del Conte, a lemony bundt cake, this week's recipes and more.

If you want to garnish the dish, fried sage leaves are both beautiful ... one of their approved recipes. I would hesitate to pressure can this sauce as the high temperatures and long cooking time would destroy what I expect is a bright, fresh flavor. read more

Recipe: Classic ratatouille

About 30 minutes before removing the casserole from the oven, stir in the vinegar to taste and add the fresh herbs. Continue cooking, uncovered, until the liquid has been reduced and the stew has reached the thickness you like. Season with salt and pepper. read more


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