While the majority of the ingredients can be found all year round, the shining ingredient, ramps, are only found for a few weeks in the spring.
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This pasta combines poached, shredded chicken and sautéed slices of Andouille sausage with a creamy, chicken stock based roux seasoned with an assortment of Cajun spices.
Dan dan noodles are spicy noodles with pork originating from Chinese Sichuan cuisine.
This lasagna consists of layers of lasagna noodles, creamy spinach béchamel, beef and veal Bolognese, fresh spinach leaves and Parmesan cheese.
This is the classic “chicken and dumplings” dish reinvented. My recipe calls for roast chicken with crispy skin served with gnocchi and creamy reduced chicken broth for some upscale comfort food.
The vodka is used to bring out the flavors of the tomato in the sauce while also acting as an emulsifier to keep it all together.
I love coming home on a chilly day and making this warming and “not entirely bad for you” seasonal dish that is filled with collard greens, mushrooms, Italian sausage and Parmesan.
This gnocchi is warm and inviting with flavors of roasted and slightly caramelized butternut squash, pancetta, and is topped with brown butter sauce and sage.
Don't stop reading - these meatballs are different! They contain three types of meat, which makes them light, airy and full of flavor. And they have a crisp outside sear and a moist center.
The mix of bubbling cheese, garlic cream sauce, Italian sausage and tender kale makes this dinner bake like a cross between a gratin and a fancy casserole.