Pork Chops à la Grand-Mère
Aug 1, 2009
Crispy zucchini fritters topped with a dollop of Greek yogurt makes the ultimate finger-food for all your soirées.
The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.
This lasagna made with fresh cherry tomatoes and uncooked cheese sauce takes little time to put together. Some Italian brands of oven-ready lasagna noodles are smaller than the more common brands, so you will need to use 4 sheets per layer of the smaller kind.
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.
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.
For a quick lunch, make the meatballs and sauce ahead of time and reheat together before sandwiching to serve.
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.
Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.
