Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Aglaia Kremezi
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers...
Author: Cindy Anschutz Barbieri
Author: Rick Bayless
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.
Author: Anna Stockwell
Author: Susanne Solberg
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Author: Tori Ritchie
Author: Daniel Boulud
Author: Tom Valenti
Author: Rick Rodgers
A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi...
Author: Buckwheat Queen
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: Bev Michaels
Author: Paul Grimes
Author: Wuanda Walls
Author: Jennifer Iserloh
Author: Richard Snyder
Author: Zoe Singer
Author: Elizabeth Karmel
Author: Parador de Gibralfaro
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
The best tomato sauce is raw tomato sauce. Use the juiciest, sweetest summer tomatoes you can find for this light, fresh sauce, and toss it with 1/2 lb. of well-drained hot spaghetti and lots of freshly...
Author: Christopher Hirsheimer
Author: Dina Cheney
An easy Seafood Risotto recipe.
Author: Farid Zadi