There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Caitlin Williams Freeman
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Anna Thomas
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Author: Ruth Cousineau
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Author: Gina Marie Miraglia Eriquez
Author: Duskie Estes
Author: Cook St. Helena
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Author: Gianni Scappin
Author: Ruth A. Matson
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Don't bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
Author: Chris Morocco
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Author: Chris Morocco
Author: Rick Tramonto
This family pleasing pasta dish is quick and easy enough to make any night of the week.
Author: Land O'Lakes
Author: James Villas
Author: Douglas Keane
Author: Lorraine Vassalo