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Preheat the oven to 325°F. Spray the interior of six 1/2-cup soufflé dishes with non-stick vegetable spray. Place the dishes on a parchment paper-lined baking sheet.
Traditional risotto recipes start by sweating the aromatics, then toasting the rice, followed by adding just enough warm broth to cover the top of the rice in the pot.
Mix all the ingredients together in a big bowl. Spread evenly on a parchment-covered rimmed baking sheet and bake at 300 degrees for 45 minutes, stirring every ten minutes or so.
1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup. 2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl.
For the best flavor and texture, we recommend using tuna packed in olive oil. Be sure to drain the tuna well before adding it to the salad. Related: Get Matthew McConaughey’s Tuna Salad Recipe
This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil ...
De Laurentiis' upcoming book, Super-Italian: More Than 110 Indulgent Recipes Using Italy’s Healthiest Foods, is packed with dishes that rely on superfoods to deliver nutrient-dense Italian meals.
Toss them with olive oil, salt and pepper, and roast them in the oven at 450°F for about 15 to 20 minutes until they’re golden brown and crispy around the edges. The result is a deep, rich ...