Courses: Main

I’ve never been completely happy with my results when I’d previously tried to make Baked Haddock (or any other white fish). But this time it came out really well. I kind of based it on...

The basic method is from my old Moosewood cookbook, but I wanted to come up with something that had a more Spanish flavor using smoked paprika, and still keep it vegetarian. Save Print Stuffed...

This is one of our all time favorite pasta recipes. Usually I make it with bow-ties (farfalle), but this time I used another shape. The June 1990 copy of Bon Appétit that the original...