This simple, fresh pasta dish makes a great light lunch or supper, especially when the freshest tomatoes and herbs are in season. Just toss hot cooked pasta in a light vinegar and oil dressing with the tomatoes, and serve with freshly shredded Parmesan.
When you don't have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.
These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
These potato- and porcini mushroom-stuffed Ukrainian dumplings are like large ravioli. Serve them with butter and fresh herbs, fried onions, pork cracklings, or sour cream with dill.
Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar and vegetable oil is close to what's served at popular fried chicken, burger and fish restaurants.
