A bit of butter and minimal cooking are the secrets to a light, summery sauce to use on pasta (especially pappardelle) or beans or toast.
A little pasta, a lot of veggies, big flavor.
Bold colors and clean flavors make this dish a star showcase for fresh bay scallops.
This sauce is great on Crispy Smashed Potatoes or as an accompaniment to grilled steak or fish.
Just because you cook pasta doesn’t mean you have to cook the pasta sauce.
The prep is quick, the cooking even quicker: there’s a lot to love in this fresh, summer stir-fry.
Turn pesto into a dressing for fresh arugula and tomato by adding a bit of vinegar.
Lovely green spinach leaves are the inspiration for a greener basil pesto.
Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.
This entertaining-friendly grain salad includes a generous amount of fresh, crisp summer veggies (and even a bit of fruit) to keep it feeling light while still being satisfying.
