Author: Rick Bayless
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: Farid Zadi
Author: Jennifer Iserloh
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: Jeanne Thiel Kelley
Author: Lauren Purcell
Author: Jeanne Thiel Kelley
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
Author: Virginia Burke
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 Seafood Stew recipe that can be prepared in 45 minutes or less.
Author: Jan Okun
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: Dina Cheney
Author: Hugh Fearnley-Whittingstall
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
Author: Maggie Ruggiero
Author: Nancy Oakes
Author: Sheila Lukins
Author: Maggie Ruggiero
Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.
Author: Fioa
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
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