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Ditalini pasta is commonly used for pasta e fagioli, but you can use any short pasta—or you can break up vermicelli into small bits.
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Spaghetti is the traditional pasta for this recipe, but any kind of pasta will work.
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One medium tomato (1/3 pound) yields enough for a salad for one person, a large tomato (3/4 to 1 pound) yields enough for two people. So scale the recipe up or down accordingly. If you are serving 4 people, you'll need about 4 medium-sized tomatoes or 2 large tomatoes. (These proportions yield a generously portioned salad.) For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan. Feel free to omit the balsamic vinegar if you want highlight more of the flavor of the tomatoes.
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We've used equal amounts of ground beef and ground pork. You could also use a third each of ground beef, pork, and veal.
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This traditional Louisiana gumbo is typically served during Lent. It's made with loads of greens such as collards, kale, turnip greens, and spinach.
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This classic Southern dish with bacon makes a flavorful side dish.
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This chicken salad is done Louisiana-style with remoulade, Tabasco sauce, and a little Cajun spice.
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With a caramelized crust and tender, juicy interior, these New England-style steak tips are a restaurant favorite you can easily master at home.
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If you’re craving clam chowder, try this classic New England clam chowder. It’s creamy, but not heavy, with delicate potatoes and just the right amount of briny clam flavor. Don’t forget the oyster crackers!
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This recipe for the New England classic keeps it simple and lets the lobster shine.
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Whoopie pies are a New England classic snacking cake made with rich chocolate cake rounds sandwiched with vanilla and marshmallow creme filling.
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Raspberry lime rickey is delicious as is or mixed with gin or vodka.
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These homemade baked beans are easy to prepare and have loads of molasses flavor. Great with hot dogs or franks!
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A few pantry shortcuts make this comforting dish doable on a weeknight.
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