This recipe from “The Boston Globe Cook Book for Brides,” published in 1963, is fun to make and perfect for a cocktail party.
We get the most compliments for this basic salad dressing recipe. And even our (almost) no-calorie version gets raves from our guests.
Here’s a simple and delicious way to cook shrimp, perfect for a quick weeknight supper but also impressive for a special occassion.
This soup is easy to make and guaranteed to make you healthy.
This is delicious by itself as a side dish or when mixed with pasta.
Nepitella is a cross between basil and mint and pairs perfectly with mushrooms.
Instead of serving cantaloupe wrapped in prosciutto for a first course, try this.
This is sure to impress your guests. It’s easy and quick to make, but don’t tell them that.
This is chicken and potato gnocchi soup from the classic nineteenth century Italian cookbook, The Art of Eating Well, by Pellegrino Artusi.
This could be an appetizer for many or a meal for six, served with a salad.
Blending these ingredients may seem strange, but it creates a savory, sweet dish.
Also known as “Tuscan Bean Soup,” this is a real crowd pleaser and one of the most requested recipes.
The cold soup is low on calories but high on taste.