Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection....
Author: Katherine & Ryan Harvey
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Amy Finley
Author: Ruth Jacobson
Author: Alice Waters
Author: Jody Williams
Author: Molly Stevens
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
Author: Paula M. Zwolak
Author: Susan Herrmann Loomis
This is adapted from an epicurious recipe. It is an excellent choice for a dinner party, especially if some of your guests are vegetarians. It is very rich. I recommend Barilla "no boiling required" lasagna...
Author: xtine
Author: Tracey Seaman
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Diane Rossen Worthington
Author: Molly Stevens
Author: Joanne Weir
Make and share this Cold Spinach and Artichoke Dip recipe from Food.com.
Author: Semra22
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the...
Author: David Downie
Author: Linda West Eckhardt
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...
Author: Rhoda Boone
Author: Peggy Markel
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Author: sofie-a-toast
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell