Vary by adding fresh or frozen peas, diced carrots, broccoli florets, or corn or cooked ground meat to the sauce.
- uncooked lasagna noodles
- dried basil
- ziti
- ground beef
- spaghetti sauce
- sour cream
- tomatoes
- avocado
- red onion
- lime juice
- cumin
- red wine vinegar
- parsley
“Sweet caramelized onions and mushrooms complement the nutty, toasted flavor of kasha. Look for kasha in the bulk aisle or find it with packaged beans and grains. Serve this dish alongside roasted chicken or pork.”
- For the Kasha
- * 2 cups plus 2 tablespoons water
- * 1/4 teaspoon salt
- * 1/2 teaspoon extra virgin olive oil
- For the Onions and Mushrooms
- * 2 tablespoons extra virgin olive oil
- * Salt
- * 1 tablespoon mirin
- * 1 tablespoon water
- * 8 ounces crimini mushrooms
- * 1 tablespoon finely chopped garlic
The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.
- water
- Salt to taste
- fresh-ground pepper to taste
- vegetable broth
- arborio rice
- Olive oil
Makes 40 angel bites
- tbls cake flour
- egg whites
- salt
- cream of tartar
- vanilla
- confectioners' sugar
- tomato sauce
- garam masala
- turmeric
- red pepper flakes
- vegetable broth
- raisins
- chopped fresh cilantro
- salt to taste
- black pepper to taste
- chopped fresh thyme
- water
- lemon juice
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- thin asparagus
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper
- green beans
- zest of one lemon
- olive oil
- kosher salt
- cracked black pepper