by Justine Denison | Aug 28, 2013 | Delicious Recipes
Everyday Food (January/February 2012) Coarse salt and ground pepper 1 bunch broccoli, cut into 1-inch pieces (about 4 cups) 10 ounces short pasta, such as fusilli 5 teaspoons extra-virgin olive oil 1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
1 chicken, quartered 2 T olive oil 3 cloves garlic 1 large onion 2 or 3 peppers, chopped 1 or 2 zucchini, chopped 3 medium carrots, finely grated 4 cups pureed tomatoes 4 cups chopped tomatoes 2 Tbsp Italian seasoning salt pepper 1/2 lb linguine of...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
2 sticks unsalted butter, at room temperature 1/2 cup basil leaves, plus more for garnish Salt and freshly ground black pepper 8 ears corn, husked and kernels removed Sliced scallions, for garnish Combine the butter and basil in a food processor and...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
6 ears of corn, husked 3 tablespoons olive oil, divided 1/2 cup thinly sliced onion 1-2 large tomatoes, chopped 1/2 cup (loosely packed) fresh basil leaves, large leaves torn 1/8 cup (or more) fresh lime juice 1 tablespoons chopped fresh thyme Kosher salt, freshly...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Desserts
Leah and Nomi's Zucchini Cake Adapted from America's Test Kitchen 4 small zucchini, ends trimmed Note: if using large zucchini, aka zucchini bats, slice lengthwise and scoop out centers. Total, you should have around 4 cups of grated zucchini. 4...
