Recipe Type: Entrée

Shells with Corn, Scallops, and Ramp-Habanero Cream Sauce

Chef Louis Robinson of Spice restaurant in Lakewood Ranch, Florida, uses fresh local corn when ...

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“Occhi Rossi” – Barilla Thick Spaghetti with Red Eye Gravy, Gulf Shrimp, Country Ham, and Fried Okra

Whether it’s in traditional kugels at Brooklyn diners, or simple bowls of spaghetti and meatballs ...

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Sopa Seca de Fideo

This version of the Mexican classic soup is from Chef Wade Garza at the University ...

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Capelli d’Angelo alla Nanni

Chef Jasper Mirabile, Jr. serves this angel hair pasta at Jasper’s in Kansas City, MO. ...

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Lemon Shrimp Linguine

Mary’s Pizza Shack in California serves this hearty entrée for lunch and dinner. A creamy ...

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Spaghetti with Lemon Verbena-Grilled Chicken

This herb-rich dish uses fragrant lemon verbena in the marinade and basil plus arugula in ...

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Fettuccine with Balsamic Sun-Dried Tomato Cream Sauce and Grilled Salmon

Chef Joe Paglia of Arturo Joe’s in Narragansett, RI, serves this creamy fettuccine with a ...

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Stealth Mac and Cheese

This is “Eat your Veggies” Mac and Cheese. Carrot puree is blended with Cheddar and ...

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Orzo Mac and Cheese Bar

Let guests customize their mac and cheese with a variety of add-on toppings. Use the ...

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Casarecce with Spring Lamb Ragu, Crispy Nettles, and Pecorino Pepato

Peppery pecorino cheese and fried nettles garnish this hearty dish of lamb ragu over Casarecce. ...

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