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Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight. Make it with vegetable stock and no prosciutto and you've got a vegetarian's delight. Either way, it's plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
As families try to get back into their school year routines, there will be many cool autumn nights when the comfort and speed of warm breakfast foods would be just the thing to finish the day. But having breakfast for dinner doesn't mean the meal can't have a savory side.
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.
Obviously, the season has a role in this, but lately I've found myself craving bread and fresh tomatoes.
Sometimes the promise of leftovers is almost more exciting than the meal itself! And who says leftovers can't be planned?
Whether you're grilling a standard beef burger, a bison patty, a chicken breast or even a humble portobello mushroom cap, it's time to move beyond the basic adornments of ketchup and a slice of cheese. And adding pickles and tomatoes — even artisanal and heirloom specimens — doesn't count.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.
The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.
Everybody loves French onion soup, and with good reason. Caramelized onions swimming in a rich beef broth flavored with a splash of red wine or brandy and topped with broiled Gruyere cheese? Every warm, gooey mouthful lights up your taste buds like a pinball machine. It’s exactly what you want on a cold winter’s night.
When it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.
The key to a great food experience around the holidays is extending it as long as possible.
Weeknight cooking generally is pretty utilitarian. It may not be very pretty or impressive, but it usually is tasty and gets the job done.
Party food is supposed to be easy. You are, after all, having a party to have a good time, right?
Many people like the idea of cooking with whole grains - They are so healthful! - but refrain from actually plunging in because so many of them are unfamiliar.
Many people like the idea of cooking with whole grains — They are so healthful! — but refrain from actually plunging in because so many of them are unfamiliar.
My 7-year-old son has made me an expert at Caesar salad. Though to be fair, some credit goes to April Bloomfield, too.
When the kids are heading back to school, one of the best things you can do is start them off with a healthy breakfast.
Unlike winter squash, which can be stored in a cool dark place for many months, summer squash have a shorter shelf life and are harvested when their rinds are still tender and edible. Since summer squash varieties such as zucchini, yellow crookneck and patty pan squash must be eaten quickly, it’s essential to have an arsenal of squash recipes at hand.
Off Broadway Shoe Warehouse, a discount retailer of trendy shoe brands, is heading to the Valley, but the company isn't saying when.
Sloppy plates of hot wings and nachos are easy to spot on happy hour menus, but finding carefully prepared plates of gourmet grub on the cheap takes some hunting. Here are the five best places for bite-size fine foods at a hefty discount:
WHEN IN ROME, do as the Romans do. In fact, do as many Italians do: Eat antipasti.