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magazine blue cheese ravioli with onion sauce
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(34)
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Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.
4.6
(4.61)
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Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.
5.0
(5)
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
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This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
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(5)
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2.0
(2.13)
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Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.
4.4
(4.42)
4.0
(4)
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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
4.6
(4.63)
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Easy
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3.5
(3.45)
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(3)