I wanted a good meat sauce, but was having trouble finding that one recipe that knocked my socks off, so I altered a few and came up with my own. Of course, it goes well with all types of pasta and in...
Author: valerie160
Author: Meryl Rothstein
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Steven Raichlen
Author: Joe Yonan
Author: Lori D. Shaller
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Author: Tori Ritchie
Author: Mario Batali
Author: Giada De Laurentiis
Author: Cynthia Graubart
Author: Diane Rossen Worthington
This is a really good base sauce for fried ravioli, pizza, or whatever.
Author: Brandon Squige Johnson
Author: Diane Phillips
Author: Frank Stitt
Author: Parador de Gibralfaro
Author: Katie Lee Joel
A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi...
Author: Buckwheat Queen
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
Author: Bon Appétit Test Kitchen
Author: Susanne Solberg
Author: Richard Snyder
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy...
Author: Kathryne Taylor
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Ari Kolender
Author: Marie Samples
Author: Robin Donovan
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West