Pair this comforting soup with a green salad.
A light, creamy sauce coats both the cabbage and the pasta.
Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Serve with a drizzle of good olive oil and a green salad on the side.
Look for presliced mushrooms to cut prep time.
Serve with a tossed salad.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
The key to enhancing the flavor is using high-quality broth or homemade chicken stock.
Dont overlook the step of slightly undercooking the noodlesit guarantees they maintain the perfect texture after baking.
Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out.
Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.
Photography / Kelsey Hansen, Styling / Greg Luna
Two medium or one large zucchini should give you 6 cups.
We use store-bought rotisserie chicken to cut down on cooking time.
This casserole is cozy and delicious.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photography / Kelsey Hansen, Styling / Sammy Mila
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Jennifer Causey
Laura Kanya & Breana Killeen
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
