RecipeHive

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Spaghetti with Escarole and Bacon

Posted by in Shared Member Recipes

Crisp bacon complements escarole so well that you may be tempted to saute the greens in the bacon fat, but don’t do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
Slideshow: Fast Weekday Pastas
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Linguine with Clams, Bacon, and Tomato

Posted by in Shared Member Recipes

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
Plus: More Pasta Recipes and Tips
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Chicken Marsala

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Food Editor/Stylist: Paul Grimes: My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn’t buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
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Farfalle a la Vodka

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Andrew Zimmern’s Kitchen Adventures
This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. -Andrew Zimmern
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Mussel Soup (Zuppa di Cozze)

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The true specialty of Ligurian cooking is fish, always absolutely fresh and very simply cooked in its own broth with a little oil For a short time in spring, tiny baby fish called gianchetti (fry) are to be found. These are cooked in soup, boiled and eaten with oil and lemon, or mixed with egg and fried as fritters.
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Beef Shank and Sausage Ragù with Whole Grain Spaghetti

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Beef Shank and Sausage Ragù with Whole Grain Spaghetti* As much as we love eating at old-school red-sauce joints, we’re craving the updated regional Italian cuisine were seeing at restaurants across the country. In this dish, instead of marinara, we’ve got a rich, meaty ragù (a staple in Bologna) made with flavorful bone-in beef shanks and hot Italian sausage. Hearty whole grain pasta is the perfect vehicle for the sauce (and it’s a great way to add nutritional value). The long-cooked sauce is the ideal thing to make on a lazy weekend and fills the house with delicious aromas.
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Garlic and Herb Spatchcock Grilled Chicken

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Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin. Carve and serve the whole chicken with Hobo Pack Potatoes with Rosemary and Garlic and save the breast for Summer Chef’s Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing .