Kristina Vanni | The Daily Dish

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Kristina Vanni

Spaghetti and Vegetable “Noodles”

No Comments | Written on July 26, 2014 at 5:00 am , by

By now most of us know that a serving size of pasta is much smaller than what we tend to put on our plates.  So how do you indulge in a big bowl of pasta without throwing your diet off track?  Supplement your spaghetti with vegetable “noodles!”

Nowadays it is easier than ever to bulk up your plate with veggies using the popular “spiralizer” tools now on the market.  Really, its just a fancy way of cutting your favorite vegetables into noodle ribbons so they can be easily tossed into your favorite dishes.  Why not make your big bowl of spaghetti half pasta and half vegetables?  Your waistline will thank you!

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Chocolate Hazelnut Biscotti

No Comments | Written on July 25, 2014 at 5:00 am , by

I have always had the theory that biscotti were the perfect little treat.  It’s essentially a cookie, yet totally acceptable for breakfast.  Having an afternoon coffee break?  So much better with biscotti.  How about a little something sweet after dinner?  The answer is once again biscotti.

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White Bean Bruschetta

1 Comment | Written on July 24, 2014 at 5:00 am , by

One of my favorite go-to restaurants in New York City is Mario Batali’s Otto in the Village.   It’s casual yet every dish is made with high-quality ingredients.  Best of all, it is right down the street from my sister’s apartment, so its an easy choice when we are craving Italian.

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Avgolemono Soup

1 Comment | Written on July 23, 2014 at 5:00 am , by

Avgolemono Soup – an egg and lemon chicken broth soup, seems to pop up on diner menus all across New York City.  The emulsion of the egg and citrus thicken the broth into a a tart and creamy soup with bits of orzo pasta floating in each spoonful.

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Cherry Crisp

No Comments | Written on July 22, 2014 at 5:00 am , by

As I walked into Whole Foods this week, a display of glistening ruby red cherries called my name.

I picked up a package, not knowing what I would do with this beautiful fruit.  Maybe I would enjoy them straight out of the bag, maybe would make a jam.  I had all the ingredients on hand to make a crisp and voila!  Summertime dessert is served.

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Israeli Couscous Salad

No Comments | Written on July 21, 2014 at 5:00 am , by

On busy weekdays, I like to have ready made lunch choices in the refrigerator.   That way when I am working on a project or coming back from running errands, I don’t have to worry about cooking.

Cold salads are a great choice and I have recently become a big fan of Israeli couscous, also known as pearl couscous.  These little pasta balls are much larger than the fine couscous you might be familiar with from North African cuisines.

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Pink Sangria for a Picnic in the Park

No Comments | Written on July 17, 2014 at 5:00 am , by

It is a proven, scientific fact that this refreshing summertime beverage tastes better when served in a canning jar.

Ok, that might not exactly be true, but it does make it much easier to take this Pink Sangria on a picnic!

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Chutney Chicken Salad Croissant Sandwiches

No Comments | Written on July 16, 2014 at 5:00 am , by

I have always been a fan of chicken salad for its versatility.  You can always go the healthy route and make this a high protein lunch over a bed of lettuce.  Of course, there’s always the option to serve it as a sandwich, nestled inside a flaky, buttery croissant.

I’ll let you guess which route I went with today’s recipe…

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Zucchini Bread Bundt

1 Comment | Written on July 15, 2014 at 5:00 am , by

Zucchini season is officially in full swing.  They are popping up in grocery stores, farmer’s markets and maybe even in your backyard garden.

When it comes to making zucchini bread, feel free to think outside the loaf pan or muffin tin.  If you ask me everything is better in a bundt!

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Muhammara – Roasted Red Pepper and Toasted Walnut Dip

1 Comment | Written on July 14, 2014 at 5:00 am , by

This is it, I have found my new favorite go-to party dip.  It’s easy to prepare, brimming with flavor, and unique!

This “Roasted Red Pepper and Toasted Walnut Dip” is a long way of describing “Muhammara” – a dip with Middle Eastern roots that is sure to be a hit at your next party.

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