Author: Ian Knauer
Author: Julia Turshen
A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.
Author: Melinda Connery
Author: Lovoni Walker
Author: Kate Fogarty
Author: Shelley Wiseman
Author: Judith Fertig
Author: Toni Cascio
Author: Jean Anderson
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Author: ANGIBEAN
Author: Bobbi Claibourne
Author: Sergio Remolina
If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant,...
Author: TERESA64151
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Rick Rodgers
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...
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
A quick and tasty spaghetti sauce. I make it for my family all the time, and they love it. Spoon sauce generously over spaghetti noodles. Best served with generous portions of garlic toast.
Author: CHIZI
Author: Georgia Downard
Author: Jonathan Waxman
Fried green tomatoes are a classic Southern dish made with sliced unripe green tomatoes. They're a must-have during summer when tomatoes are in season!
Author: Elise Bauer
Author: Robin Donovan
Author: Liza Davies
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
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
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: Ruth Cousineau