Sun-Dried Tomato Basil Tortellini with creamy spinach and cheese sauce

It’s a classic combo that never disappoints: Sun-dried tomatoes, spinach, basil, garlic and fresh mozzarella. This modern variation on those Old-World flavors is easy to make, but tastes like something you would order at your favorite Italian restaurant. Be sure to serve with some slices of crusty bread to soak up the creamy mozzarella sauce. The fresher the ingredients, the better your dish will be. Since it’s summer, definitely go for fresh basil — maybe grown in your own yard. And pro tip: always spring for fresh cheeses, particularly parmesan. Sun-Dried Tomato Basil Tortellini with creamy spinach and cheese sauce Serves 3-4: 30 minutes Ingredients 1/2 cup sun-dried tomatoes separated from oil (I like to visit my local grocer’s antipasto bar for freshness) 2-3 tbsp oil (drained from sun dried tomatoes, see above) 4-5 cloves garlic, finely minced 2 big handfuls of spinach (about 3-4 ounces) 1 and 1/4 cup half and half…

The one ingredient Ina Garten won’t buy at the store

Followers of all things Ina Garten already envy her expensive collection of Le Creuset cookware, her fabulous roster of friends, and her wildly popular cooking show on the Food Network. Despite all of her success, Ina famously reminds us not to get in over our heads if we can’t prep a certain ingredient and that “Store bought is fine.” That is, except for one ingredient in particular. In a recent interview with Time, the Barefoot Contessa opened up about the one ingredient she could never give the grocery store green light for: pre-grated Parmesan cheese. Sure, some of her recommendations might garner an eye roll — do we really “good” vanilla from Madagascar? — but this is one recommendation we should all get behind. Tubs of the pre-grated stuff has been previously found to contain wood pulp or other fillers. Even if you can’t hop a flight directly to Parma to pick out your own wheel…