Pasta e Ceci is an easy recipe that makes the perfect weeknight meal! This delicious one-pot pasta can be prepared with very few ingredients.
Ingrdients & Sources
Latest Recipes
Texas Red Chili
Regarding Texas Red Chili, one thing that is not debatable is the original chili started off as Chili Con Carne and it started off in the Southwest.
Caramelized Pasilla Brisket
Caramelized Pasilla Brisket includes dried pasilla chiles, tomatillos and brown sugar. It will take 4.5 hours or more to prepare.
Shrimp Oreganata
Shrimp Oreganata is an Italian-American dish consisting of shrimp topped with moistened breadcrumbs, white wine, lemon juice, parsley, and butter.
Nduja Sauce
Nduja Sauce is a great medium for meatballs – roast the meatballs and finish them off in the sauce. Also, the sauce would be good over pasta and polenta.
Tomato and Sausage Soup
Use kielbasa as a substitute for linguica and chorizo, since Emeril Legasse now uses Italian sausage for this Tomato and Sausage Soup.
Pappardelle with White Bolognese
The Yolan restaurant is geared towards celebrating refined versions of classic Italian dishes, and among the menu highlights is this Pappardelle with White Bolognese.
Tomato Soup Risotto
All of the comfort of a tomato soup, Tomato Soup Risotto is in the form of a creamy, cheesy risotto. Serve this decadent risotto alongside chicken or roasted vegetables.
Hoppin’ John
A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.
Roasted Butternut Squash and Spinach Lasagna
Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.
Chocolate Chili Con Carne
Beer, chocolate, lard and masa harina are critical ingredients – no beans!
Orzo Stuffed Peppers
These vegetable and orzo stuffed peppers are full of flavor and a great meatless main course. To make it truly vegetarian, substitute chicken stock with vegetable broth!
Cranberry-Walnut Stuffing
Rustic hunks of toasted bread form the backbone of this stuffing; a buttery sauteed mixture of onion, celery, herbs, and cooked sausage fills it out with rich flavor. Simmering the cranberries first in vinegar and sugar both intensifies and rounds out their distinctive tartness.
Chicken Cacciatore-Veneto
Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!
Poorman’s Jambalaya
Recipe calls for converted rice.
Chicken Tortellini Soup with Kale
Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.
Argentinian Beef Empanadas
There are as many variations of empanadas as there are cooks in Argentina. After years of perfecting her method, Gaby Melian, BA Test Kitchen Manager, prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.