Ingredients

• two boxes (or equivalent) of macaroni and cheese mix
• pint box of mushrooms, sliced
• ground beef
• onions, chopped
• grated cheddar cheese
• 1/4 c. sour cream

Preparation

Preheat oven to 350F.

Make the macaroni and cheese according to the package directions.

Sautée the sliced mushrooms, onion, and hamburger together until fully cooked. Stir into the macaroni and cheese, along with some cheddar cheese and the sour cream.

Put into a 13"x9" baking dish, and bake for around 30 minutes or so, until warm through. Add extra grated cheddar on top, and bake until melted.

Ingredients

• 100 g pasta (like tagliatelle), fresh or dried
• 1 tbsp olive oil
• 1 clove garlic
• 50 g spinach
• 75 g cream cheese
• zest and juice of 1/2 lemon
• 75 g smoked salmon, sliced
• small handful fresh basil, finely chopped

Preparation

Cook the pasta as per directions. Meanwhile, heat the oil in a saucepan and cook the garlic until softened. Add the spinach and continue to cook until just wilted. Add the cream cheese, lemon zest and juice, and black pepper.

Drain the pasta, reserving a few tablespoons of the cooking water. Add the salmon, basil, pasta, and reserved pasta water to the sauce. Toss and season.

BBC Good Food

Ingredients

• 160 g de jambon de Parme
• 400 g de tomates cerise
• 1/2 melon jaune (450 g)
• 1 oignon rouge
• 1 citron
• 50 g d’amandes de Californie
• 1 botte de basilic
• 250 g de petites pâtes grecques
• 250 g de bocconcini di mozzarella di bufala (Garofalo)
• 4 c. à s. d’huile d’olive
• Poivre et sel

Preparation

Préchauffez le four à 180 °C. Chiffonnez un peu les tranches de jambon sur la plaque du four recouverte de papier cuisson. Faites-les rôtir ± 10 min, jusqu’à ce qu’elles soient croustillantes (à surveiller !).

Faites cuire les pâtes « al dente », à l’eau bouillante salée, selon les instructions sur l’emballage.

Faites griller les amandes à feu modéré dans une poêle antiadhésive, sans matière grasse.

Pelez et épépinez le melon, puis taillez-le en petits morceaux. Coupez les tomates cerises en 2. Émincez l’oignon rouge. Hachez le basilic. Égouttez les bocconcini. Hachez grossièrement les amandes. Mettez le tout dans un grand saladier.

Les pâtes étant cuites, égouttez-les et rincez-les longuement à l’eau froide. Ajoutez-les dans le saladier, joignez le jus de citron et l’huile d’olive, poivrez et salez ; mélangez bien.

Servez frais en parsemant de jambon à la dernière minute pour qu’il reste croustillant.

Delhaize

Ingredients

• 2 pt. cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed (optional)
• 1/2 c. extra virgin olive oil, divided
• Kosher salt
• Crushed red pepper flakes
• 1 (8-oz., 225g) block feta
• 3 sprigs thyme
• 10 oz. pasta
• Zest of 1 lemon (optional)
• fresh basil (optional)

Preparation

1. Preheat oven to 400°/205C. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water (if the sauce needs it), and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

TikTok, via Delish

Ingredients

• 1/4 c. olive oil
• 6 large shallots, very thinly sliced
• 5 garlic cloves, 4 thinly sliced, 1 finely chopped
• 1 tsp. red-pepper flakes (or more)
• 1 2-oz. can achovy fillets (about 12, drained)
• 1 4.5-oz. tube or 6-oz. can tomato paste (1/2 to 3/4 c.)
• 10 oz. pasta
• 1 c. parsley, leaves and tender stems, finely chopped

Preparation

1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

NYT

Ingredients

• 2 tbsp. vegetable oil
• 3 lb. bone-in beef short ribs, cut into 2" segments
• salt
• 6 scallions, white and dark green parts separated
• 8 cloves garlic
• 1 4" piece ginger, scrubbed, sliced
• 6 star anise pods
• 2 3" cinnamon sticks
• 8 whole cloves
• 2 tsp. black peppercorns
• 2 tsp. coriander seeds.
• 1 c. dry white wine
• 1/2 c. (or more) soy sauce
• 3 tbsp. butter
• 5 lb. onions (about 10 medium), thinly sliced
• 2 tbsp. rice vinegar
• 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020

Ingredients

• 1 medium-size firm eggplant, a little over a pound or so in weight
• Salt and pepper
• 3 tablespoons Extra Virgin Olive Oil
• 1 pound ground pork
• 1 teaspoon fennel pollen or seed
• 4 large cloves garlic, finely chopped or grated
• 1 small onion, grated or very finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 chili pepper – Italian red cherry or Fresno, finely chopped
• 3/4 cup white wine
• 1/2 cup heavy cream
• a generous handful of flat leaf parsley, chopped
• 1 pound short-cut pasta, whatever shape you like
• Parmesan cheese

Preparation

Peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve. Place a large pot of water over high heat for the pasta. Add pasta and cook according to package directions. Reserve a half cup of the starchy pasta water for the sauce. Heat the olive oil, 3 turns of the pan, over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and the chili pepper. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then stir in cream and simmer over low heat while pasta cooks. Toss the cooked pasta with the sauce, adding liquid to combine. Stir in parsley.

Bobbi’s Kozy Kitchen

Ingredients

• One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• Kosher salt
• Pepper
• 3/4 pound whole-wheat fusilli
• 1/4 cup plus 1 tablespoon unrefined hazelnut oil
• 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
• 1/2 cup packed parsley leaves
• Shaved Pecorino Tuscano or Romano, for serving

Preparation

Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine

Ingredients

• 2/3 c. mayonnaise
• 1/3 c. sour cream
• 1/4 c. cilantro, chopped
• 2 tbsp. milk
• 2 tbsp. lime juice
• 1 jalapeño pepper, seeded and minced
• 1 tsp. salt
• 7 oz bowtie pasta, cooked, rinsed, and drained
• 2 lg. tomatoes, seeded and chopped
• 1 yellow bell pepper, cut into sticks
• 1 zucchini, quartered length-wise and sliced thin
• 3 green onions, thinly sliced
• pine nuts to taste

Preparation

In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.

Ingredients

• 500 g dried linguine
• 3 lemons (zest and juice)
• 6 tbsp. extra virgin olive oil
• 100 g. parmesan cheese, grated
• salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo