"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
Author: Fran McCullough
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Lynda Hotch Balslev
Author: Meredith Deeds
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
Author: Ellen Slaby
Author: Nancy Oakes
Author: Wendy Giman
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: John Phillips
Author: Lauren Beal
Author: Alexis Touchet
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected...
Author: Kay Chun
Author: Janet Fletcher
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
The slow cooker doesn't have to be for all-day projects. This simple dessert is easy to assemble right before a dinner party, and the tender, boozy peaches will be ready to serve by the time you're ready...
Author: Anna Stockwell
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Rick Rodgers