Author: Elisa Mazzaferro-Rosenberg
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: Duskie Estes
Author: Caitlin Williams Freeman
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: Ruth Cousineau
This family pleasing pasta dish is quick and easy enough to make any night of the week.
Author: Land O'Lakes
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Ruth A. Matson
Author: Gina Marie Miraglia Eriquez
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: James Villas
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Author: Anna Thomas
Author: Gianni Scappin
Author: Lorraine Vassalo
Author: Cook St. Helena
Author: Douglas Keane