These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta. Ingredients Directions Step 1 Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the […]
This delectable dish starts with a rich yet quick tomato sauce. You can substitute a 15-ounce can of diced tomatoes with their juice for the fresh tomatoes but add it after the tomato paste. Ingredients Directions Step 1 Brush a 13-inch by 9-inch baking dish with olive oil; set aside. Step 2 Heat a medium […]
“Tricolore” refers to the three colors of the Italian flag, but this recipe has surprising choices for the red, white, and green—kidney beans, barley, and broccoli! Notes: Choose hull-less rather than pearl barley for better taste and more fiber. Always save and freeze Parmigiano-Reggiano rinds as they add great flavor to soups and stews. Ingredients […]
Pistachio-based cake layers are filled and iced with a whipped white chocolate ganache. The thin layer of raspberry preserves is a great counterpoint to the sweetness of the chocolate. Use a coffee bean or nut grinder to turn raw (unroasted and unsalted) pistachios into a ground powder. Note: If you don’t have buttermilk on hand, […]
