The invention of the air fryer has made our most beloved fast foods much easier to come by. When you get a craving and don't feel like leaving the house, the little machine can pop it out in mere minutes. For this recipe, cheese sticks and a few common pantry staples are all it takes to float up to mozzarella stick heaven. Recipe courtesy of Ready Set Eat.
A couple of years ago I started making a three-ingredient spread that has seen Jackie and me through many, many sessions of pre-dinner drinks. It is simply a mash of olives and cream cheese, brightened with lemon zest. (I didn’t realize at the time that something similar actually existed: I’ve looked at other recipes and immodestly prefer my own for its simplicity, its high olive content and its lemon zest.)Using good olives and good cream cheese – preferably a fresh, properly tart and cheeselike smaller-production variety such as Ben’s from upstate New York – yields a spread that can shmeared on Scandinavian-style rye bread, dense pumpernickel or crispbread, either by itself or even topped with smoked salmon: the olives and lemon zest make sense with smoked fish.What if I make too much or don’t serve enough of it? The leftovers – all by themselves – make a dandy buttery-tasting (though butterless) olive-cream sauce for pasta. Do not scoff: Think of delicious pasta sauces made of other cheeses and little else, like the Roman cacio e pepe or my beloved gorgonzola and arugula. And there’s rarely a down side to olives.So make the spread and then make the pasta.Serves many as a spread; the leftovers (two thirds of the total quantity) will serve two as a main-course spaghetti sauce (or four as a pasta starter)
As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).
This is a delicious and light twist on a classic tomato pasta sauce. The green tomatoes add a tang and a freshness to the sauce, making it perfect for the last days of summer. Serve it with your favorite shape of pasta and enjoy!
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Don’t let the word "dip" fool you. This dairy-packed, high-protein fun dish is a nutritionally sound mini-meal!
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Turkey Tetrazzini is a fancy name for a turkey casserole with a cream sauce, mushrooms, and peas, and we've always used it for a leftover dish after Thanksgiving when turkey is so abundant. But, the truth is, it's great anytime you have some leftover turkey or chicken. Turkey Tetrazzini can taste slightly bland so my version includes some garlic, bacon, and herbs to punch up the the flavor of the sauce. Dare I say, "BAM?"