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To make this side dish, we treat orzo like risotto, then top it with crunchy herbed breadcrumbs for added texture. The orzo soaks up the cheese sauce, and you get an incredible sauce to pasta ...
Twice-Baked Potatoes. Twice-baked potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender. While the ...
Butternut Squash and Arugula Salad by Lauren Salkeld. This arugula salad is a celebration of autumn’s bounty. It’s studded with roasted butternut squash, hazelnuts and chickpeas. Better yet ...
2. Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil until smooth. Season with salt and scrape into a bowl. Wipe out the food processor. 3. Add the sun-dried tomatoes and 1/2 cup of the olive oil to the processor; process to a coarse puree and season with salt. 4.
About 2 hours in advance, prepare the Arugula Salad. Fill a large bowl or basin with ice cubes and water. Rinse the arugula leaves under cold running water, and then immerse them in the ice water ...
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Baked in a cheesy, creamy sauce with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving (or any weeknight dinner, TBH) needs. Get the Brussels Sprout Casserole recipe ...
Skip the roasted sprouts side this year, and serve 'em up as a salad instead. Trust us: One bit of this tangy, richy, cider-and-bacon laced dish and the family won't let you make them any other way.