Makes 8 servings
Pappardelle with Broccoli Rabe and Ricotta
Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe.
Pappardelle with Butter Beans and Tomato Ragù
Makes 4 Servings
Parmesan Biscotti
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]
Parsnip and Potato Latkes
Makes 6 servings While you can make these latkes potatoes-only, we like the little bit of added sweetness and earthiness from the parsnips. We served ours with rhubarb jam, but you can use any jam or the traditional apple sauce, if you like.
Partridge in a Pear (Dog) Treat
Makes about 4 dozen, depending on the size of your cookie cutter Dogs are family, too, and this treat is an easy way to show them you care! This dough is very forgiving and can be customized to your furry friends’ favorite flavors. You may need to add or reduce […]
Parts of a Chicken, and When To Use Them
Boneless, skinless chicken breast is one of the most popular items in American homes, and no wonder. They’re easy to pick out, easy to store, and easy to cook. But whether you’re tackling new recipes, shopping a great sale, or figuring out exactly what is in your CSA box, sometimes […]
Party-Ready Crudités
Vegetable appetizers are a perfect way to start a meal. They run the gamut from simple dips and spreads like guacamole, made from silken smooth avocados, to complex dishes that are sophisticated enough to feature at the most elegant dinner. One of the most popular vegetable appetizers, and one that […]
Pasta alla Norma (Pasta with Tomatoes, Eggplant, and Ricotta Salata)
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata.
Pasta con Cozze e Fagioli (Pasta with Mussels and Beans)
Makes 4 servings You could use fresh pasta in this dish, such as tagliatelle or pappardelle, cut into bite-sized pieces, or a dried pasta that you’ve cooked halfway, such as tubettini or pennette. As the pasta cooks with the mussels, it will absorb their flavor.
Pasta Crock: The Louder, the Better
A baked red-sauce and cheese pasta dish with a thick crunch and béchamel sauce. Typical kid foods are composed of simple and delicious flavors, which is why I think you might be fibbing if you said there wasn’t something off the kid’s menu that you occasionally crave. Mine is Pasta […]
Pasta e Ceci (Pasta & Chickpeas)
Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight.