Pretty little no-bake ladybugs are almost too cute to eat. Be sure to have many helping hands to decorate these bugs, since the coating chocolate sets quickly. Remelt it in the microwave as needed.
Lean turkey adds healthy protein to this vegetable-packed gluten-free pasta. Blanching the rapini gets rid of some of its bitterness. You may be tempted to blanch it in the same pot as the pasta, but don't: The bitterness will transfer.
Sweet, pungent basil has a reputation for being an herb of romance. Pair it with a touch of hot pepper to help ignite the fire, and you're in for a fun evening. Roasting the tomatoes concentrates their sweetness and flavour, even if they're out of season. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
Capitalizing on the ever-popular appeal of Caesar salad, this entree is a splendid creation worthy enough for company.
Poaching eggs isn't as difficult as you may think, especially when you use ultra-fresh ones. Be sure to check the expiration date before you get cracking for the easiest, best results.
All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.
With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.
Buttery pastry swirls rolled around well-matched filling partners are mouthwateringly inviting -- and attractive.
Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist, we substituted hazelnuts for the more classic bread crumb topping. If you can't make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.
