This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to ...
adapted from a Cooks Illustrated recipe that I found to be too fussy but had the perfect answer to attaining that melt in your mouth cookie. I like ...
My father found this recipe (adapted from the New York Times) for
chicken coated with cilantro, garlic, jalapeƱo, and cashews, and
thought (rightly) t...
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and
herbs -- answer the question of what to have for dinner tonight. You
need only 30 m...
Red, green and yellow bell peppers are lightly sauteed along with a
succession of zucchini, yellow squash, mushrooms and garlic. Add
chopped tomatoes ...
This is my version of Todd Wilbur's clone of the Starbucks bread. What I like about this recipe is that it isn't over-loaded with spices like most oth...
The eggs and milk create a rich, creamy sauce that coats the pasta. The
key to the creaminess is tempering the eggs - heating them gently so
they don'...