Are you juggling a hectic holiday schedule? Dinner's a snap with pastas that take only 15 minutes of prep -- or less.
Linguine with Turkey Sausage and Peppers
Tortellini with Peas
Pasta with Onion, Bacon, and Goat Cheese
Whole-Wheat Pasta with Kale and Fontina
Are you juggling a hectic holiday schedule? Dinner's a snap with pastas that take only 15 minutes of prep -- or less.More Bright Ideas
Prettily arranged ingredients, add flavor, and turn simple foods into edible works of art. We topped flatbread with sage leaves, sliced onion, tomatillo, and yellow tomato. (Another option is to use only an assortment of herbs.) One batch of dough yields 12 delicate slices, enough to present in a basket at the table. Save time the day of your party by making the bread a couple of days in advance and storing it in an airtight container.
SourceMartha Stewart Living, July 2006
Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.
Text by Emeril Lagasse
SourceEveryday Food, March 2009
Folks enjoy this satisfying Louisiana gumbo during winter, particularly when they're trying to recover from months of rich holiday foods. Each cook has his or her preferred version. I like mine with a small amount of meat added for flavoring, and I love the combo of collards and mustard greens. The story goes that for each type of green in it, a new friend will be made in the coming year, so feel free to throw some of your favorite greens into the pot and make some more friends!
Text by Emeril Lagasse
SourceEveryday Food, January 2009
Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.
In Salad Dressings
For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.
In Side Dishes
Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.
SourceEveryday Food, December 2009
Once the lamb has finished cooking, let it rest for at least 10 minutes (this will allow the juices to redistribute).
1. Hold Two Rib Bones
To slice each rack into chops, hold the ends of two neighboring rib bones upright at one end of the rack.
2. Cut Between the Ribs
SourceMartha Stewart Living, December 2010
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