2. In a large skillet over medium heat, melt the butter. Add the shallots and a pinch of salt, and cook until translucent. Add the lemon rind, crème fraîche, reserved pasta water, peas, and ...

In a colander set over the sink or a large bowl, toss the tomatoes and zucchini with about 1 teaspoon of salt. Set aside to drain for 15 minutes. Meanwhile, cook the pasta according to package ...

Pasta is a go-to for quick and satisfying meals, and making it at home can be just as good, if not better, than ordering in.

A little cream sherry enriches a tasty mix of fresh tomatoes, garlic, basil, mint, olive oil and chile pepper flakes. Toss ...

Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan over a medium–high heat.

Ingredients. Large pinch of sea salt; 1 tbsp vegetable oil; 1 small brown onion, finely diced; 1 garlic clove, crushed; 250ml chicken stock; 250g fresh gnocchi ...

Ingredients. 400g piece of lamb shoulder, off the bone; 50ml chicken stock; Sea salt; 1tbs vegetable oil; 30g butter; 230g fresh gnocchi; 1tbs vegetable oil ...

Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, turning once, until ...

1 cup thinly sliced peaches (about 3 ounces) 3 ounces low-moisture whole-milk mozzarella cheese, pulled into 1/2-inch pieces (about 3/4 cup) 5 slices prosciutto ...