Linguine With Shrimp Scampi Barefoot Contessa Ina Garten

This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated...

Author: cookiedog

Fettucine with Peas, Asparagus, and Pancetta

Author: Bon Appétit Test Kitchen

Devil's Food Cupcakes

Author: David Page

Sour Cherry Syrup

Author: Anton Nocito

Artichoke and Mushroom Frittata

Author: Molly Stevens

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Orzo with Tomatoes, Feta, and Green Onions

Author: Giada De Laurentiis

Low Carb Rib Rub

Make and share this Low Carb Rib Rub recipe from

Author: PalatablePastime

Pasta with Garlic Scape Pesto

Author: Ian Knauer

Hazelnut Torte

Author: Lidia Bastianich

Noodle Kugel

Author: Carole Chernick

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Snow Peas with Toasted Almonds

Author: Maria Helm Sinskey

Key Lime Pie

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Italian Easter Bread

These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.

Herbed Rice With Tomatoes and Feta

Author: Anna Stockwell

Asparagus Roast Beef Roll Ups

Author: Devin Alexander

Asparagus and Fontina Quiche

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Author: Joanna Gaines

Braised Chicken with Asparagus, Peas, and Melted Leeks

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

Author: Mindy Fox

Meyer Lemon Bars

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

Author: Sara Kate Gillingham