Spinach Manicotti

I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.

I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. 😉

This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.

Yield: Serves 6 to 8

For the Tomato Sauce:

  • 28-ounce cans diced tomatoes with juice
  • 2 tablespoons extra-virgin olive oil
  • 3 to 6 cloves garlic, minced
  • 1/2 teaspoon hot red pepper flakes, optional
  • coarse salt
  • 2 tablespoons chopped fresh basil

For the Filling & Pasta:

  • 6 oz baby spinach
  • 1/4 teaspoon freshly grated nutmeg, or to taste
  • 2 cups whole milk ricotta cheese (can substitute part-skim ricotta)
  • 4 ounces (about 2 cups) grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
  • 8 ounces (about 2 cups) shredded mozzarella cheese (I used part-skim mozzarella)
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 16 no-boil lasagna noodles (I used Trader Joe’s)
  1. Steam the baby spinach until wilted. (I did this on the stove top.)
  2. Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
  3. Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
  4. Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
  5. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
  6. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
  7. Stir in basil; adjust seasoning with salt. Set aside.
  8. Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
  9. To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
  10. Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
  11. If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
  12. Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
  13. Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
  14. Roll into tube shape and arrange in baking dish seam side down.
  15. Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
  16. To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
  17. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
  18. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
  19. Set the oven to broil.
  20. Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.

Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Warm Lentil & Parmesan Roasted Cauliflower Salad

This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.

I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.

This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂

Yield: Serves 4

  • 3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
  • 2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
  • 2 tablespoons capers, drained
  • 1/2 cup (8 T) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • pinch of red pepper flakes, or more, to taste
  • 1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
  • 1 1/2 cups cooked lentils (I used French green lentils)
  • 2 ounces Parmigiano-Reggiano, grated (3/4 cup)
  • 1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
  • 1 tablespoon red-wine vinegar
  • toasted almonds, chopped, for serving (I used sliced almonds)
  1. Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
  2. Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
  3. Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
  4. In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
  5. Place cauliflower planks on a rimmed baking sheet.
  6. Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
  7. Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
  8. Add tomato mixture to other side of the pan.
  9. Reduce the oven temperature to 450 degrees; roast 12 minutes more.
  10. Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
  11. Sprinkle everything with cheese.
  12. Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
  13. Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
  14. Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.

Crusty Parmesan Roast Chicken with Lemon & Rosemary

I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.

The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.

Yield: Serves 4 to 6

  • zest and juice from 1 lemon, divided
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chopped rosemary, plus 3 to 4 sprigs
  • large pinch of red-pepper flakes, plus more for serving, optional
  • 1 (3 1/2- to 4-pound) whole chicken, patted dry
  • extra-virgin olive oil, for drizzling
  • 1/3 cup finely grated Parmesan (I used Parmigiano-Reggiano)
  • parsley, for garnish, optional
  1. Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
  2. Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
  3. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  4. Heat oven to 425 degrees. I set my oven to convection roast.
  5. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
  6. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  7. Roast chicken for 30 minutes.
  8. Remove from the oven and sprinkle chicken all over with Parmesan.
  9. Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
  10. Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
  11. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
  12. Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)

Pasta With Brown Butter, Whole Lemon, & Parmesan

This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.

This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂

Yield: Serves 4 to 6

  • 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
  • coarse salt
  • 8 T (1 stick) unsalted butter, cut into pieces, divided
  • 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
  • 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
  • freshly ground black pepper
  1. Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
  2. Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
  3. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
  4. Using tongs, transfer one-third of lemon slices to a plate; set aside.
  5. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
  6. Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
  7. Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
  8. Drain pasta and add to sauce.
  9. Cook, stirring often and adding the grated Parmesan a little at a time.
  10. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
  11. Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
  12. Serve pasta topped with reserved lemon rounds and more Parmesan.

Marcella Hazan’s Eggplant Parmesan

WOW. This was amazing. We are battling over the leftovers. 😉

This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.

We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.

Yield: Serves 6

  • 3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
  • coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced, optional
  • 28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
  • 3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
  • vegetable oil, for frying (I used canola oil)
  • all-purpose flour spread on a plate or glass pie dish
  • 8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
  • an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
  • unsalted butter or cooking oil spray for the pan
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
  1. Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
  2. Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
  3. Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
  4. Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
  5. Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
  6. While the sauce is cooking, thinly slice the mozzarella.
  7. Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
  8. In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
  9. Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
  10. After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
  11. Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
  12. Preheat the oven to 400°F. (I set my oven to convection.)
  13. Wash the basil leaves, and tear each leaf into two or more pieces.
  14. Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
  15. Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
  16. Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
  17. Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
  18. Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
  19. Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
  20. Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
  21. Garnish with additional fresh basil, as desired.

Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.

Vegetable Baked Rice with White Beans & Leeks

Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.

This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish.  I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.

Yield: Serves 4 to 6

  • 4 to 5 leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
  • 1 lemon
  • chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
  • 1/4 cup raw almonds (I used raw slivered almonds), or more, to taste
  • 1/2 teaspoon red-pepper flakes
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups uncooked white basmati rice
  • 1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
  • 2 1/2 cups boiling water or stock
  • coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving
  1. Heat the oven to 400 degrees, preferably on convection.
  2. Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
  3. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
  4. In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
  5. If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
  6. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  7. Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
  8. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
  9. Add the boiling water or stock, then seal the pan tightly with foil.
  10. Bake until the rice is tender, 20 to 22 minutes.
  11. Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
  12. If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
  13. Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
  14. Season to taste with salt and pepper.
  15. Serve with lemon wedges, and more Parmesan and herbs, as desired.

Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

  • 5 T extra-virgin olive oil, divided
  • 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T thyme leaves
  • 1 large shallot, finely chopped
  • 3 to 6 garlic cloves, finely grated or chopped
  • 2 T all-purpose flour
  • 2 3/4 cups whole milk
  • freshly ground black pepper
  • lemon zest, plus wedges for serving, optional
  • 1/3 cup crème fraîche or thinned sour cream
  • 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
  • 4 to 5 oz mozzarella, thinly sliced
  • finely grated Parmesan, for serving
  1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
  2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
  4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
  5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
  7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
  8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
  9. Repeat with half of remaining noodles and mushrooms.
  10. Top with another layer of noodles. **Set remaining mushrooms aside.**
  11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
  12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
  14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
  15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
  16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.

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