Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | halfbakedharvest.com @hbharvest

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | halfbakedharvest.com @hbharvest

Creamy Winter Risotto, and The Cozy Apron Celebrates Turning Three

Creamy Winter Risotto with Asiago Cheese

Creamy Winter Risotto, and The Cozy Apron Celebrates Turning Three

Garlic & Herb Roasted Cherry Tomato Carbonara w/ crispy Prosciutto + Buratta

Garlic & Herb Roasted Cherry Tomato Carbonara w/ crispy Prosciutto + Buratta

Caramelized Onion Carbonara with Brussels Sprouts & Burrata

Caramelized Onion Carbonara with Brussels Sprouts & Burrata

This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and  dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat

Lobster Pasta With Yellow Tomatoes and Basil

This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat

Sicilian lemon pappardelle

Sicilian lemon pappardelle with ’nduja and crunchy breadcrumbs

Sicilian lemon pappardelle

Arugula Pesto Pasta from www.whatsgabycook... (@What's Gaby Cooking)

Arugula Pesto Pasta

Arugula Pesto Pasta from www.whatsgabycook... (@What's Gaby Cooking)

Ham Casserole recipe. I would use Cream Of Celery or Cream of Chicken ............

Baked Chocolate Glazed Donuts

Ham Casserole recipe. I would use Cream Of Celery or Cream of Chicken ............

NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Spaghetti With Fresh Tomato and Basil Sauce

NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Martha's easy meat sauce & pasta

Martha's easy meat sauce & pasta

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