An easy Curried Okra recipe
Author: Catherine Verilli
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the...
Author: NMP
Author: Jeanne Silvestri
Author: Tom Douglas
Author: Rosemary M. Wyman
Author: Jean Anderson
A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!
Author: Natalie Reid
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize...
Author: Nan Friskey
Author: Lisa Spence
A quick and easy Chicken and Chorizo Paella
Author: Rick Rodgers
Author: Veronica Chambers
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Author: ANGIBEAN
Author: Ginny Leith Holland
Author: Donatella Arpaia
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead...
Author: Joanne Weir
Author: Bruce Aidells
Author: Kate Fogarty
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
Author: Janet Fletcher
Author: Valerie Kraus
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Shelley Wiseman