Eggplant, fresh large sized, and sliced into 12 even slices. Olive oil. Marinara sauce, your favorite store bought, or homemade. Pesto sauce, your favorite store bought, or homemade. Fresh ...

Yes! Much like a casserole, the beauty of lasagna is that the assembly is the bulk of the work. The recipe can be made through step 6, covered, and refrigerated for up to 2 days. When you're ready ...

Italian food is more than just pizza, spaghetti, and lasagna. Across Italy’s 20 regions, there’s a huge variety of dishes ...

If making Pesto Pasta: Cook 12 oz. dried long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

This lasagna is perfect for: Tomato haters, mushroom lovers, and celebrations. 2002 F&W Best New Chef says that growing up in Marche, this luxe white lasagna was served only at special occasions ...

Pat eggplant dry using paper towels, and add 2 eggplant halves, cut sides down, to the skillet. Reduce heat to medium, and cook until flesh is golden brown, 3 to 4 minutes. Transfer to a plate.

To make a classic basil pesto, first, gather fresh basil leaves, pine nuts, and garlic cloves. You'll also require olive oil, Parmesan cheese (optional), and a pinch of salt.

Using store-bought pesto saves me time and money — a 22-ounce jar of Member’s Mark pesto costs around $8.50, far less than it would cost to buy the amount of fresh basil needed to make pesto.

Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve.

Your mixer grinder might be made for Indian cooking, but it’s more versatile than you think. This article highlights a range of simple global dishes that can be prepared using the same appliance you ...