Author: Ian Knauer
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
Author: Marie Samples
Author: Ian Knauer
Author: Tracy Gensler
Author: Alexis Touchet
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Author: Melissa Roberts
Author: Colin Cowie
Author: Rick Bayless
Author: Beth Harrison
Author: Meryl Rothstein
This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."
Author: Katherine Sacks
Author: Catherine McCord
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
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: Beth Elon
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor...
Author: Angel
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.