A Flavor Explosion in Every Bite If there’s one thing I love about Cajun cuisine, it’s the bold, unapologetic flavors that instantly transport me to a cozy Southern kitchen. And when you combine those ...

Your New Go-To One-Pan Dinner! Hey there, Jason Griffith here! When those weeknight dinner dilemmas hit and you’re craving ...

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute.

The variety of pasta I especially like using in recipes is penne pasta though, and these 50 best penne pasta recipes prove you can do anything with this short-cut, ridged noodle that works so well ...

The sauce thickens as it sits, coating the pasta without being ... (16 ounces) Italian sausage. 3 cloves garlic, minced. 1 teaspoon ... 2 cups (16 ounces) heavy cream. 8 ounces uncooked penne ...

Add the drained pasta and cheese and cook, stirring, for 1 to 2 minutes, to allow the sauce to marry with the pasta. Stir in lemon juice. Taste pasta and add a little salt, if needed.

Start a pasta pot of water with 2 tbs kosher salt. When pot comes to boil, add broccolini and cook for 3 minutes. Remove from water and cool in an ice bath. (ice cubes in a bowl of water) pat dry ...

A “sauce” is not a quick supper; it’s a flavor-developing ordeal that includes chopping and sweating onions, mincing garlic, browning sausage, and simmering for at least an hour (usually more).

We both liked this creamy mustard pasta kielbasa dish quite a bit, though you have to like kielbasa to enjoy it. If that’s not your thing, try it with a preferred sausage. Usually we just eat ...