An elevated version of baked macaroni and cheese made with a combination of fontina, mozzarella and sauteed mushrooms flavored with truffle oil and truffle salt.
Chunks of tender lobster combine with corkscrew pasta and a rich, creamy sauce of Gruyére, mascarpone and fresh chives to make a decadently rich and flavorful stovetop mac and cheese fit for any special occasion.
Fontina, cottage cheese and white wine make a deliciously creamy, full-flavored stovetop macaroni and cheese that's simple to prepare and far tastier than a boxed mix.
Made with goat cheese, fontina, sun-dried tomatoes and chives, this creamy, baked macaroni and cheese recipe can be served as a side dish or a satisfying, meatless meal.
An easy, Mediterranean-style pasta dish made with artichokes, sun-dried tomatoes, lemon juice, garlic, shallots, feta cheese and fresh basil.
A spring-inspired risotto made with arborio rice, pancetta, shallots, peas, scallions and white wine.
A quick-to-fix, flavorful pasta toss made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes.
A side dish of egg noodles tossed in an easy-to-make sauce made with pumpkin purée, fresh sage, brown butter, shallots and cream.
Bits of crispy bacon and sweet caramelized onions combine with Gruyere and fontina cheeses to make an incredibly satisfying baked macaroni and cheese.
A little chopped pineapple, sautéed shallot, a dash of fish or soy sauce and fresh scallions are all that's needed to add a giant flavor boost to plain white or jasmine rice.
Thin spaghetti tossed with an uncooked sauce of fresh tomatoes, mozzarella, basil, olive oil and balsamic vinegar makes a light, fresh main course or side dish.
A flavorful pilaf-style side dish recipe that combines pan-toasted orzo, sautéed garlic, shallot, fresh spinach, pine nuts and Parmigiano-Reggiano.