For as long as I can remember, I've been making a makeshift salad for dinner by pulling out a couple of handfuls of fresh, ...

Chop the garlic and anchovies. Chop garlic cloves and anchovy fillets together until a paste forms. Make the dressing. Whisk ...

Transfer paste to a small bowl and stir in mustard, vinegar, lemon juice and ... To serve, divide salad among 4 plates. Use a vegetable peeler to shave strips of Parmesan onto each serving.

Fall is an opportunity to get back to salad basics—greens, great dressings, grains, and autumnal produce. Check out our fall ...

Cook rigatoni in salted boiling water with drizzle of olive oil until al dente. Reserve 1 cup of pasta water before draining ...

This year, inspiration led me to Sweet Potato Salad with Tahini Dressing ... In a medium bowl, combine oil, vinegar, lemon ...

parmesan cheese, and, of course, signature dressing. The best dressing is a sturdy emulsion—similar to mayo—of egg yolks, oil, garlic, anchovies and lemon juice. Some recipes include ...

On a whim, Cardini put together a salad using odds and ends from around the kitchen: an egg, garlic, lemon, Parmesan cheese, ...

Roughly chop Parmesan to the texture of roughly chopped nuts. In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough chile oil to coat pasta. Use tongs to lift ...

With school back in session and weeks booked up again, finding time to cook delicious and nutritious dinners can feel ...