See this at: foodnetwork.com| Added on 11/04/09

* 1 cup pastina pasta (or any small pasta) * 2 tablespoons olive oil * 1/2 cup cubed chicken breast (1-inch cubes) * 1/2 cup diced onion (about 1/2 a...

See this at: seriouseats.com| Added on 11/04/09

A love affair with pasta and tomato sauce is lifelong, and new variations are always intriguing. My summer staple is a simple marinated fresh tomato sauce, which never sees a lick of heat except the gentle heat of the pasta. I'm also in love with... See more

A love affair with pasta and tomato sauce is lifelong, and new variations are always intriguing. My summer staple is a simple marinated fresh tomato sauce, which never sees a lick of heat except the gentle heat of the pasta. I'm also in love with spaghetti all'amatriciana, a distant cousin of pasta carbonara made with onion, chili, guanciale or pancetta, and of course, tomato. Yet I'd never seen the following recipe, billed as a Sardinian specialty, from a place where sausage and saffron are often used in recipes. The saffron adds its unmistakable aroma and mellow earthiness that complements the tomatoes well; spicy chili flakes and fresh herbs give it a warmth and freshness. Normally I'd hesitate to use saffron in anything other than a paella or risotto alla Milanese, where its flavor is front and center (the stuff is pretty expensive). But Viana La Place and Evan Kleiman hardly ever miss; this recipe is adapted from their book Pasta Fresca. Other than doubling the amount of meat... See less

See this at: kingarthurflour.com| Added on 06/05/09

There's no need to purchase prepared pesto when it's so easy to make your own. When you see big bunches of fresh basil for sale at the farmer's market this summer, get out your food processor or blender and give this a try. Or, if you live in an area... See more

There's no need to purchase prepared pesto when it's so easy to make your own. When you see big bunches of fresh basil for sale at the farmer's market this summer, get out your food processor or blender and give this a try. Or, if you live in an area where fresh herbs are available year-round -- try it now! Step-by-step photos illustrating how to make pesto are available at Bakers’ Banter, our King Arthur blog. 4 to 5 cups fresh basil leaves, firmly packed (about one large bunch, 6 ounces before trimming) 1 cup (4 ounces) grated Parmesan cheese 4 to 8 large, peeled garlic cloves (to taste) 1 cup (8 ounces) walnuts or pine nuts (use pine nuts only if you're independently wealthy) 1/4 teaspoon salt about 5 tablespoons (about 2 1/8 ounces) olive oil, enough to thin and smooth the pesto to the consistency you prefer Combine all of the ingredients except the oil in a food processor or blender, and process until finely chopped. Drizzle in the olive oil with the machine running, adding more... See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

Looking at homemade gnocchi—truth be told, looking at ANY homemade pasta—you might say, "No way, that's too much effort. I'll buy it at the store." But gnocchi, serendipitously, are extremely easy to make... and very difficult to find at the... See more

Looking at homemade gnocchi—truth be told, looking at ANY homemade pasta—you might say, "No way, that's too much effort. I'll buy it at the store." But gnocchi, serendipitously, are extremely easy to make... and very difficult to find at the supermarket. Making your own gnocchi is both desirable, and easy. 7 ounces (about 1 cup) mashed or riced potatoes, fresh or instant 1 large egg 1/2 teaspoon salt 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour Mix the potato with the egg and salt, then stir in the flour to make a soft dough. Prepare a clean work surface by sprinkling it sparingly with flour; we like to use a silicone kneading mat. Knead the dough a few times to smooth it out, then shape it into gnocchi, preferably using a gnocchi board. For complete instructions on shaping and cooking, see our recipe for The Simplest Gnocchi in the recipe section at kingarthurflour.com. One of our favorite ways to serve gnocchi is with pesto cream sauce. Combine the 1 cup heavy cream,... See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: cdkitchen.com| Added on 06/05/09

Please note: This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for...

See this at: foodnetwork.com| Added on 06/05/09

1 tablespoon yellow cornmeal 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows 6 teaspoons extra-virgin olive oil 1 1/3 cups,...

See this at: 101cookbooks.com| Added on 09/22/09

If I told you this was the only lasagna worth making, would you believe me? Well, let me give it a shot. Imagine dozens and dozens of whisper-thin...

See this at: foodandwine.com| Added on 09/22/09

Letting the dough rest in the refrigerator overnight, I found, results in a chewy crust with a slight tang. I’ve let mine sit for up to three days,...

See this at: foodandwine.com| Added on 09/22/09

The Good News When he was trying to lose weight, Strausman relied on this garlicky, rustic whole wheat pasta. Not only is it loaded with fiber and...

See this at: foodandwine.com| Added on 09/22/09

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until...

See this at: allrecipes.com| Added on 09/22/09

* In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato...

See this at: foodnetwork.com| Added on 09/22/09

* 1 cup pastina pasta (or any small pasta) * 2 tablespoons olive oil * 1/2 cup cubed chicken breast (1-inch cubes) * 1/2 cup diced onion (about 1/2 a...

See this at: foodnetwork.com| Added on 09/22/09

* 1 (15-ounce) container whole milk ricotta cheese * 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry * 1 cup plus 2 tablespoons...