1,973 extra recipes

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Mixed mushroom and goat cheese panini layers earthy sautéed wild mushrooms, creamy chevre, peppery arugula, and a hint of truffle oil between crisp focaccia. A vegetarian sandwich with deep umami and bistro-cafe energy.

Pepper-crusted lean beef burgers topped with baked beans on kaiser rolls. Seared in a skillet with crushed peppercorns and red pepper flakes for a spicy kick.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

This dip is good on almost everything IF you like garlic. We dip unsalted pretzels as well as pita chips and or vegetable cudites. It also makes an excellent base for brushetta.

This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

This is so easy to make, especially for someone like me who has no cooking experience at all. The flavour is also spot-on.

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.