What's better than cheese tortellini? Cheese tortellini with garlic red pepper sauce, shrimp, spinach and fresh basil, that's what. Eating right never tasted so good.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
If you like pizza you will love this casserole. Pepperoni, sausage, green peppers, mushrooms, onions and homemade pizza sauce are tossed with rotini pasta,
Mushroom risotto simplified by preparing it in a rice cooker. This deliciously creamy risotto recipe is full of mushrooms, peas and shallots and could not be easier.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sauteed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
