Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to coat the noodles with a rich, creamy sauce. The spinach isn't traditional but adds color and a subtle earthy flavor twist.
Buttery shortbread, made with Gold Medal flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.
Our updated version of an old world Hungarian Goulash classic takes a few time-saving and tasty liberties we think you'll like. This is a ground beef casserole that will surely stand the test of time.
