Little seasoned meatballs are simmered in a tomato-beef broth with tri-colored pasta in this satisfying, hearty soup.
Sweet and salty pancetta is lightly sauteed in butter, then cooked in vodka, tomato sauce and cream to make a rich and flavorful sauce for boiled penne. Grate Parmesan cheese over the top and serve warm.
Edamame, Carrot, and Goat Cheese Salad with Cilantro-Lime Dressing
Garlic and Parsley FriesBrent Hofacker Photography
autumn salad with kale, apples, and croutons.
Tomato and Basil Bisque SoupBrent Hofacker Photography
Poached Egg and Smoked Ham over Portobello Mushroom Caps
Roasted Cauliflower with Figs, Olives, and Chimichurri Brooklyn Supper
Prawns and Creamy Avocado Spelt Pasta
Mushroom Bourguignon and Vegan Wine