3 Recipes that we consider perfect

Ingredients

• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)

• ¾ cup chopped fresh basil

• ¾ cup shredded Parmesan cheese

• ⅓ cup pine nuts

• ⅓ cup extra-virgin olive oil

• 1 clove garlic, diced

• ½ cup finely diced red onion

• ½ cup finely diced radicchio

• 1 tablespoon mayonnaise, or to taste

• salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

2. Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.

3. Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Ingredients

• 2 tablespoons butter

• 2 tablespoons minced green onion

• 1 cup cooked crabmeat, finely chopped

• ½ cup dry bread crumbs

• ¼ cup shredded Monterey Jack cheese

• 1 egg, beaten

• 1 teaspoon lemon juice

• ½ teaspoon dried dill weed

• ½ cup butter, melted

• 1 ½ pounds fresh button mushrooms, stems removed

• ½ cup shredded Monterey Jack cheese

• ¼ cup dry white wine

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.

3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.

4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Ingredients

• 8 large eggs

• ⅓ cup mayonnaise

• 2 tablespoons Worcestershire sauce

• 2 tablespoons cream-style horseradish sauce

• 1 drop hot pepper sauce, or to taste

• salt and pepper to taste

• 1 teaspoon dried parsley flakes, for garnish

• 1 teaspoon paprika, for garnish

Directions

1. Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.

2. Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.