Author: Lora Zarubin
The little black dress of Italian-American cooking-get the recipe for the stuffed shells here.
Author: Ian Knauer
Author: Andrew Schloss
Author: Jill Silverman Hough
Author: María Del Mar Sacasa
Author: Rick Rodgers
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Karen DeMasco
Author: Selma Brown Morrow
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
Author: Amy Finley