Recipe courtesy of Martha Stewart
4 to 6 servings as 1st course



Bring 1 large and 1 medium pot of salted water to a boil.

Cook pappardelle in large pot of boiling water until al dente, according to package directions.

While pasta is cooking; cook corn in medium pot for 2 minutes. Remove and refresh under cold running water. With a sharp knife, remove kernels from cob and transfer to a large heatproof bowl. Add tomatoes, pepper, olive oil, 1 teaspoon salt, and cilantro. Toss to combine.

If desired, rest bowl with corn mixture over cooking pasta for 1 to 2 minutes to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.


New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Pot Roast

Recipe courtesy of Geoffrey Zakarian

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Recipe courtesy of Robin Miller

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

Gameplan: New World Cuisine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking