Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Sheila Lukins
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Author: Michael Chiarello
Author: Susan Springob
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
Author: Lucy Carney
Author: Dorie Greenspan
A sweeter-than-usual spaghetti sauce. I never make it the same way twice. Try varying the spices for different flavors.
Author: Amanda Gates
Author: Robb Walsh
This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can...
Author: owensjo
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
Author: Dean Rucker
Author: Kay Chun
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: Rebecca Rather
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
Author: Diane Rossen Worthington
Author: Hugh Acheson
Author: Joey Campanaro
Author: Diane Kochilas