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The word primavera means “springtime” in Italian, but pasta primavera has come to mean pasta tossed with veggies from any season. This version, with roasted cherry tomatoes, corn, and zucchini, makes the most of summer produce. It’s substantial enough to serve as a main course or as a side with grilled chicken or Italian sausage. [] The post Pasta Primavera appeared first on Once Upon a Chef.
Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, popping up everywhere from ice cream shops and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked chocolate chip cookies. What makes it edible (and safe to eat) is simple: [] The post Edible Cookie Dough appeared first on Once Upon a Chef.
Few things say summer quite like a lobster roll. This New England-style version keeps things classic: sweet chunks of lobster lightly dressed with mayonnaise, celery, lemon, and chives, then tucked into buttery toasted split-top buns. It’s simple, fresh, and all about letting the lobster shine. If you’ve never made lobster rolls at home, you’ll be [] The post New England Lobster Rolls appeared first on Once Upon a Chef.
With swirls of strawberry sauce and a buttery graham cracker crumble, this ice cream has all the sweet, rich, tangy flavor of strawberry cheesecake. The recipe doesn’t require an ice cream machine—you simply blend the ice cream ingredients in a food processor, layer the mixture with the strawberry sauce and graham cracker crumbles in a [] The post No-Churn Strawberry Cheesecake Ice Cream appeared first on Once Upon a Chef.
This lemon buttermilk sorbet is one of those desserts that’s much greater than the sum of its parts. Made with just a handful of ingredients, it’s bright, tangy, and uber-refreshing. The buttermilk adds richness and a creamy texture that set it apart from traditional sorbet. An ice cream maker will give you the smoothest texture, [] The post Lemon Buttermilk Sorbet appeared first on Once Upon a Chef.
Pineapple fried rice is one of my favorite Thai takeout orders, but it’s even better homemade because you can really load it up with the good stuff—extra shrimp, lots of egg, and juicy bites of fresh pineapple throughout. This version gets its classic savory Thai restaurant flavor from a combination of soy sauce and fish [] The post Pineapple Fried Rice appeared first on Once Upon a Chef.
If you’re a fan of sausage, egg, and cheese sandwiches from places like Starbucks, you’ll love this homemade version. The eggs bake all at once in the oven, so there’s no need to stand at the stove cooking them one by one. You can serve a whole tray when you’ve got hungry family or houseguests [] The post Breakfast Sandwiches appeared first on Once Upon a Chef.
This is a wonderful dessert to make in late summer or early fall, when plums are at their peak. As the plums bake, they become jammy, tart, and sweet—a perfect contrast to the crunchy oat and pecan topping. This plum crisp is delicious served warm (just be sure to let it rest for at least [] The post Plum Crisp appeared first on Once Upon a Chef.
When peach season rolls around, this galette is one of my favorite desserts to make. It has all the things I love about a summer fruit pie—flaky pastry, juicy fruit, and a scoop of vanilla ice cream on the side—but with a more relaxed, rustic feel. This version combines ripe peaches with lemon juice and [] The post Peach Galette appeared first on Once Upon a Chef.
With garlicky spinach and feta, this frittata-like spinach pie has definite spanakopita vibes. Brown rice in the filling makes it a little heartier than your typical egg dish, and it’s a delicious way to use up leftover rice you may have in the fridge. If you don’t happen to have leftover rice on hand, microwave [] The post Greek Spinach Rice Pie appeared first on Once Upon a Chef.
