273 largo recipes

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Delicious and flavorful soup is a cozy dish in a hot winter day.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Swedish sotsoppa (fruit soup) with tapioca pearls, prunes, golden raisins, boysenberries, orange, and cinnamon. Served warm or cold as a traditional Scandinavian dessert.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.