Alfresco Alfredo
Spring into the season with this easy take on fettuccine Alfredo. It has all the flavour of the original dish with the added freshness of seasonal greens—perfect for those first blissful days dining outdoors.
Spring into the season with this easy take on fettuccine Alfredo. It has all the flavour of the original dish with the added freshness of seasonal greens—perfect for those first blissful days dining outdoors.
Everything we love about a spanakopita, but on top of a delicious sweet potato.
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
These savoury pork and sauerkraut–filled dumplings are low-fuss because we've replaced homemade dough with store-bought wonton wrappers. Look for them in the refrigerated section of your grocery store. Wrap any leftover wrappers well and freeze them for another day.
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
Buttery pastry swirls rolled around well-matched filling partners are mouthwateringly inviting -- and attractive.
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.
Individual frittatas make a great grab-and-go breakfast. Reheat them in the microwave or, wrapped in foil, in the oven. To change it up during the week, sandwich a warmed frittata in a toasted English muffin.
Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.
