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1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese.
Our recipe nails the perfect proportion of spinach to artichokes, and uses a trifecta of cream cheese, mayo, and sour cream to create the ultimate creamy texture. Get the Spinach Artichoke Dip ...
Dress up your typical chicken thighs with this creamy white wine sauce featuring spinach and sun-dried tomatoes. The red and green colors are a fun way to add a pop of festiveness, too. Get the ...
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer pasta to large shallow bowl.
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
Subak hwachae – variety of hwachae, or Korean traditional fruit punch, made with watermelon; Sweetheart cake – traditional Cantonese pastry with a thin crust of flaky pastry, and made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. [6]
Quince cheese is prepared with quince fruits. The fruit is peeled and cored, and cooked with a teaspoon of water and from 500 to 1000 g sugar [2] per kg of quince pulp, preferably in a pressure cooker, but it can also be left for longer (40 minutes–1 hour) in a regular pot, in this case with a little more water (which will then evaporate).
Get the recipe: Prosciutto Rocket & Grana Cheese Pizza Manu’s Menu An Italian grandmother's recipe for fried pizza with tomato sauce, mozzarella and anchovies.