Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

5 oz. Arugula 2 TB Olive Oil 2 TB Butter Salt 1 lb. Gnocchi, cooked 2 garlic cloves, chopped 1 lemon, thinly sliced into half-moons ½ C Parmesan Cheese 1 fresno chili, de-seeded and finely diced 1 C ...

Instructions: Place the barley in a medium glass bowl and add water to cover by 2 inches; cover and let stand at room temperature 8 hours or overnight. Drain barley and combine with 4 cups water in a ...

1. Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.

Combine quinoa with 2 cups water. Bring mixture to a boil, then turn down to a simmer and cook covered for 12 minutes, or until quinoa is tender. Fluff with a fork. While quinoa is cooking, heat 1 ...

I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little ...

I know, I know, grilled cheese sandwiches are supposed to be a quick and easy way to throw a meal together. It’s kid food, sometimes hangover food, and an easy thing to make when you haven’t grocery ...

PREPARATION: Peel pumpkin, cut in half and remove stringy pulp and seeds. Place pumpkin, cut side down on an oiled baking sheet. Bake at 350 degrees for 40 to 45 minutes, or until flesh is soft. Cool.