| Ingredients and Quantity | 2 pints (20 ounces) cherry tomatoes 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper One 8-ounce block feta cheese, drained (see Cook’s Note) 10 ounces mezze rigatoni 1 clove garlic, finely grated Pinch crushed red pepper flakes, optional 1/4 cup fresh basil leaves, thinly sliced Flaky sea salt, for serving |
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Step 1:Preheat the oven to 400 degrees F.
Step 2:Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
Step 3:Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
Step 4:As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Source: Food Network
| Ingredients and Quantity | 1 garlic clove, smashed Kosher salt 2 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 cup plus 2 tablespoons extra-virgin olive oil Freshly ground black pepper 1 large romaine heart, chopped 1 small head of radicchio, halved, cored and coarsely chopped 1/4 head of iceberg lettuce, coarsely chopped 1 tender celery rib, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes 1/4 cup pitted green olives, preferably Sicilian 8 peperoncini 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup) |
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Step 1:Gather the ingredients.
Step 2:In a large bowl, mash the garlic to a paste with a generous pinch of salt.
Step 3:Whisk in the mayonnaise, vinegar, and oregano, then whisk in the olive oil. Season with pepper.
Step 4:Add all of the remaining ingredients and toss well. Serve right away.
Source: Food and Wine
| Ingredients and Quantity | 2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons white sugar 2 eggs 1 ½ cups warm milk ⅓ cup butter, melted 1 teaspoon vanilla extract |
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Step 1:Gather all ingredients.
Step 2:In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
Step 3:In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla.
Step 4:Pour the milk mixture into the flour mixture; beat until blended.
Step 5:Ladle the batter into a preheated waffle iron.
Step 6:Cook the waffles until golden and crisp.
Step 7:Serve immediately and enjoy!
Source: Allrecipes