Pasta recipes

Garlic butter shrimp and mushrooms over fettuccine with lemon and Romano cheese. A simple, elegant one-pan pasta dinner ready in under 30 minutes.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.

Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.

Baked mac and cheese the custard way: elbow macaroni folded into an egg-rich blend of evaporated milk, half-and-half, and sour cream with four cheeses, then baked until the top browns. No roux, all creamy.

Yesterday I brought these cookies to my husband's friend's bonfire, they disappeared quickly. Everyone loved them. Tahini actually tasted delicious in these cookies! Will be making these sweets again.

If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

There are lots of flavor in both topping and filling, love shepherd's pie, then you should make this flavorful and delicious recipe!

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.