Tender roasted artichokes and crispy panko add nutty, toasted flavors to a pasta brimming with briny olives and sweet sun-dried tomatoes.
Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried…
Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice…
Nutty, buttery artichokes balance spicy Italian sausage, while crispy breadcrumbs and creamy mascarpone sauce make the whole dish hard to resist.
Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. Serve it with good crusty bread to mop up the sauce.
Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…
This combination of a warm crispy pizza crust topped with a vinegary chopped salad is such a natural and delicious pairing, you won’t believe you’ve never tried it before. Topping…
Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the…
Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.
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