Author: Robb Walsh
Author: Dorie Greenspan
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Author: Dora Moel
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.
Author: Bryan
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Author: Jamie Oliver
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Rebecca Rather
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
Author: Joe Yonan
Author: Charlie Jones
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
Author: Lynda Hotch Balslev
Author: Engin Akin
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Turkey Chili
Author: Michael Dunn
Author: Kathy Weiss
Author: Debra A. Broeker