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

Noodle Kugel

Author: Carole Chernick

Devil's Food Cupcakes

Author: David Page

Sour Cherry Syrup

Author: Anton Nocito

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

Artichoke and Mushroom Frittata

Author: Molly Stevens

Pasta with Garlic Scape Pesto

Author: Ian Knauer

Low Carb Rib Rub

Make and share this Low Carb Rib Rub recipe from Food.com.

Author: PalatablePastime

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are...

Author: Jill Santopietro

Snow Peas with Toasted Almonds

Author: Maria Helm Sinskey

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

Chicken and Artichoke Fricassée with Morel Mushrooms

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Author: Molly Stevens

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

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.

Hazelnut Torte

Author: Lidia Bastianich

Pappardelle with Chicken Ragù, Fennel, and Peas

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Author: Andy Baraghani

Asparagus Roast Beef Roll Ups

Author: Devin Alexander