Author: Robb Walsh
Author: Gina Marie Miraglia Eriquez
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Author: Joan Nathan
Author: Rachel Shakerchi
Author: Molly Stevens
Author: Joan Lang
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Author: Floyd Cardoz
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Author: Amiel Stanek
Author: Katherine Burk
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy...
Author: Asha Gomez
Author: Georgia Downard
Author: Kimberly Diamondidis
Author: Bon Appétit Test Kitchen
Author: Sam Hazen
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Evan Kleiman