Bucatini all'Amatriciana // More Terrific Italian Main Dishes: http://www.foodandwine.com/slideshows/italian-main-dishes #foodandwine

Bucatini all'Amatriciana // More Terrific Italian Main Dishes: http://www.foodandwine.com/slideshows/italian-main-dishes #foodandwine

Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners!  It's super quick, calls for just a few simple ingredients, and it's always SO delicious. | http://gimmesomeoven.com

Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's always SO delicious. | http://gimmesomeoven.com

Star chef Mario Batali’s outstanding #spring vegetable #pasta boasts juicy roasted tomatoes with asparagus, Broccolini and shavings of ricotta salata cheese.

Star chef Mario Batali’s outstanding #spring vegetable #pasta boasts juicy roasted tomatoes with asparagus, Broccolini and shavings of ricotta salata cheese.

This Buffalo Ranch Crockpot Chicken and Rice might be your new favorite slow cooker dinner recipe!

This Buffalo Ranch Crockpot Chicken and Rice might be your new favorite slow cooker dinner recipe!

"This pasta," Mario Batali says, "always propels me into fall." You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your ...

"This pasta," Mario Batali says, "always propels me into fall." You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your ...

Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.

Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.

ato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.

ato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.

Baked Asparagus Cannelloni: Impressive but easy-to-make spring entreé. Mild asparagus wrapped in salty prosciutto and lasagna sheets with creamy and silky béchamel sauce and crispy Parmesan crust. Guilty pleasure for the special occasion!

Baked Asparagus Cannelloni: Impressive but easy-to-make spring entreé. Mild asparagus wrapped in salty prosciutto and lasagna sheets with creamy and silky béchamel sauce and crispy Parmesan crust. Guilty pleasure for the special occasion!

Rucola chef Joe Pasqualetto shows us how to make pasta alla norma, a classic…

Rucola chef Joe Pasqualetto shows us how to make pasta alla norma, a classic…

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