Cooking Method: Boiling
Cheesy Kielbasa, Rice and Broccoli
Cheesy Kielbasa, Rice and Broccoli is a dinner even your kids will love! This easy recipe comes together very fast and is made in one skillet for easy clean-up. Extra cheesy, and just bursting with flavor, it's a dinner recipe you'll find yourself making again and again.
By - Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Pasta with White Beans, Ham & Parmesan
This Pasta with White Beans, Ham & Parmesan is a great way to use leftover ham. It's an easy make-ahead meal for a busy weeknight.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Crispy English Potatoes with Pancetta
One of the things Brits excel in is roasted potatoes which usually accompany a Sunday roast with Yorkshire pudding. The boiling and roughing-up method is the key to making very crispy potatoes. Once you do this the potatoes get rough on the edges, which makes them super crispy when roasted in the oven. These Crispy English Potatoes with Pancetta are a real crowd-pleaser.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 Servings
Lemony Green Beans With Frizzled Leeks
These Lemony Green Beans With Frizzled Leeks for Epicurious have only 3 ingredients. The leeks are fried in olive oil, which become crispy and add a lot of flavor to these green beans.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 8 - 10 Servings
Spaghetti with Garlic, Herbs, and Parmesan
A friend of mine recently took cooking classes in Tuscany and brought back some of this fantastic dried herb mix. I used to buy Ducros herb blend in France. Spaghetti with Garlic, Herbs, and Parmesan is one of my all-time favorite ways to eat pasta, especially when you are on a student budget. It was my equivalent of ramen noodles. It is so simple, yet so satisfying.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Spaghetti Pie
Spaghetti Pie is an old family favorite of our friend Carol Stephens—sadly now gone but NOT forgotten—who served this to her large family in their farmhouse in the English countryside. It is traditionally cooked in a casserole dish (we always use a large soufflé dish) and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!).
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Glazed Sweet Potatoes with Maple Gastrique
The best thing about learning how to make a gastrique is that it’s extremely easy to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. A basic gastrique is a reduction of vinegar and sugar thick becomes a thick syrupy sauce. These Glazed Sweet Potatoes with Maple Gastrique is a perfect example. The tangy-sweet glaze works really well with these sweet potatoes.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
“16 Bean” Pasta e Fagioli
This “16 Bean” Pasta e Fagioli is from Ina Garten’s new cookbook, Cooking for Jeffery. Pasta e fagioli, meaning "pasta and beans", is a traditional Italian dish. Pastafazoola, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, "Don't be a fool, eat pasta fazool", and the Dean Martin song "That's Amore" includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore".
- Prep: 20 mins
- Cook: 1 hr 50 mins
- Yields: 6 Servings
Chicken Noodle Soup
I have made chicken noodle soup for many sick clients over the years. There is something so cathartic about making soup.It's easy on the stomach and it is just what your body needs. Grandmother’s chicken soup was and is the ultimate cure for colds and new medical research says that chicken soup really does work just like Grandma always said it did.
- Prep: 2 hrs
- Cook: 20 mins
- Yields: Makes 2 quarts
Pasta with Roasted Butternut Squash, Shallots & Sage
My husband made me this Pasta with Roasted Butternut Squash, Shallots & Sage for Sunday lunch last week. It has all my favorite quintessential autumnal ingredients.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
