Author: Farid Zadi
A Greek Salad is a terrific accompaniment for kebabs.
Author: Jeanne Thiel Kelley
Author: Jeanne Thiel Kelley
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
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: Jan Okun
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.
Author: Lauren Purcell
This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh...
Author: Debra Steward
Author: Hugh Fearnley-Whittingstall
Author: Victoria Granof
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Author: Sheila Lukins
This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half.
Author: TUCKER
An easy Seafood Stew recipe that can be prepared in 45 minutes or less.
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
Author: Andrea Bemis
This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Author: Andrea Bemis
Author: Virginia Burke
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Nancy Oakes