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Zucchini does double duty here as both sauce and veggie. After it’s grated, the zucchini releases lots of lovely green juice, which is used to cook the pasta, coating it in a glossy glaze. The crisp grated pieces are then tossed with hot pasta to complete the light, rich dish. Especially delicious...

Every summer many of us look forward to tomato season only to find our gardens overflowing with plump, juicy red orbs. The go-to tomato sauces, salads,...

Mix cream and honey together and the result is an ambrosial dessert with a velvety mouth feel. Delicate and sweet, the addition of lavender adds a floral...

Nothing says summer like the smell of something cooking on the grill. These tender Bourbon Molasses BBQ Ribs will attract a crowd with one whiff. And...

This recipe for creamy pasta made without actual cream is courtesy the Monograno Felicetti Pasta Company. Felicetti is the world’s largest producer...

Brussels Sprouts, a leafy green member of the same species as cabbage (and the same family as collards, kale, broccoli, and kohlrabi), were likely grown...

A Food Inspired Blog by CyberCucina