Named for an opera star, Chicken Tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice with all the flavor of the original.
Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb's woodsy flavor in this steak recipe. Serve over pasta, as instructed.
This Cheese-Lover's Pasta Roll-Ups recipe contains lasagna noodles, polly-o original ricotta cheese, spaghetti sauce, kraft 2% milk, kraft grated parmesan cheese and more.
The whole fam will dig into this twist on meat and potatoes, with chicken carrying the day. Bacon adds flavor and cheese melts on top for ooey-gooey goodness.
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
You couldn't get to a restaurant and be served in the amount of time it takes to make this easy, elegant (and don't forget delicious) dish. Get it on the menu at your house.
