Author: Sheila Lukins
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
Author: Sal Passalacqua
Author: Ian Knauer
Author: Rebekah Peppler
Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding...
Author: ScandoGirl
Author: Rosie Bialowas
Author: Anna Stockwell
Author: Sheila Lukins
Author: Lynn Alley
Author: Kristin H. R. Small
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
This is the Sunday morning "gravy" that will energize the appetites of all in the house. Keep a few meatballs on the side for an early morning snack.
Author: Bobdi
Author: Debra Creed-Broeker
Author: Rosemary M. Wyman
Ok guys, I gotta tell ya I'll eat about anything my wife puts in front of me, but my wife's spaghetti is totally awesome!!! It's pretty spicy, so you may want to cut back on the red pepper and use regular...
Author: JEREMYLAWRENCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only...
Author: Chef John
This sauce tastes best when slow cooked on low. I don't know the exact measurements for spices -- it's a use your own taste type. I mix up the ingredients the night before, and then before I go to work...
Author: KINGJN
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
If you want to try something different with your spaghetti.
Author: FatBoy
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
This is a really good base sauce for fried ravioli, pizza, or whatever.
Author: Brandon Squige Johnson
Author: Sara Foster
Author: Dianne Jefferies