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Dish - Page 3 of 394

  • bucatini with wild mushrooms and peas
    Recipe

    Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

    Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

  • cavatelli with shrimp and asparagus
    Recipe

    Cavatelli with Shrimp and Asparagus

    Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.

  • Recipe

    BLT Pasta with Gremolata

    Crisp bacon. Juicy tomatoes. Peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and fusilli

  • Recipe

    Quick Marinated Vegetables and Pasta

    Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

  • banana cream pie
    Recipe

    Old-School Banana Cream Pie

    A layer of firm-ripe bananas hides under rich vanilla pudding and a mound of whipped cream. Classic. We've garnished it with peanuts, but you can omit them if you prefer.

  • Recipe

    Old-School Chocolate Cream Pie

    Flaky crust? Check. Chocolate pudding? Check. Heaps of whipped cream? Check. A sprinkling of chocolate curls or shards on top makes a nice contrast to the whipped cream.

  • Recipe

    Butter Piecrust

    This classic all-butter crust makes a flaky but sturdy base for cream pies.

  • Recipe

    Lemony Fennel Salad with Burrata

    In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon.

  • Recipe

    Rainbow Chard Parmesan Crisp

    Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.

  • creamed spring onions and potatoes
    Recipe

    Creamed Potatoes and Spring Onions

    For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added…