June 15^th 2010By joyofkosher

To make a typical Mac n' Cheese more exciting, try this recipe, it is sure to be a favorite.

April 3^rd 2010By joyofkosher

Combine delicious flavors for a great meat meal. Sesame chicken and pasta which is very easy to do.

June 15^th 2010By joyofkosher

If you like pasta and chicken, this dish is a perfect combination of the two, with the addition of delicious California black olives.

November 14^th 2011By joyofkosher

July 6^th 2011By Jamie Geller

As delicious as it is beautiful, the creamy tangy sauce, pink salmon, and green peas are the perfect marriage of flavors.

June 17^th 2010By joyofkosher

Spice up your traditional Ravioli recipe with these delicious ingredients, including fresh tomatoes.

June 24^th 2011By Alison and Jeff Nathan

July 24^th 2011By joyofkosher

Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that adults will love too

May 12^th 2013By joyofkosher

At Ottimo, we hand-make our papparadelle pasta, but at home, a store bought papparadelle will suit just fine. Try using whole wheat pasta, or any kind you wish.

March 17^th 2010By joyofkosher

July 6^th 2011By Jamie Geller

My favorite pasta sauces are alfredo and vodka. I find it hard to choose between them. I have been known to order both at restaurants. Hey, sometimes a girl just has to help herself! This lighter version of the classic alfredo goes down just as smoothly as the original.

June 3^rd 2011By Eating Well

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter. Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June 23^rd 2011By Chef Laura Frankel

One of my favorite fruits is just coming into season in the United States and Israel. Figs are one of the earliest cultivated plants with fossils found dating back to Neolithic times. Cultivation of figs predates barley, wheat and legumes. High in calcium, flavenoids and fiber, figs are not only super good for you but are also versatile and can be eaten fresh or dried.

February 21^st 2012By Eating Well

Refined flavors don't have to be difficult to make. Just see what this recipe does with store-bought frozen spinach and ravioli.

June 10^th 2010By joyofkosher

March 7^th 2011By Jamie Geller

This is it! The Geller ziti; Hubby and I are famous in our neighborhood for this yummy dish. It's a quick prep, but it lasts long in people's memories.

July 21^st 2011By joyofkosher

This light and lemon-y meal is a refreshing change to the same old pasta

June 23^rd 2011By Chef Laura Frankel

This Roman dish with bitter broccoli rabe lightly sweetened with figs and an added kick of chili flakes is addicting. We eat this often as it is very quick and easy to put together and is very satisfying.