Author: Joan Nathan
Author: Debra Creed-Broeker
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia...
Author: Jamie Oliver
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: David Kamen
Author: Melinda Anderson
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more...
Author: Raghavan Iyer
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about...
Author: Ree Drummond
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining...
Author: Bon Appétit Test Kitchen
Author: Liza Davies
Author: Jim Fobel
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Author: Jamie Oliver
Author: Diane Kochilas
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes,...
Author: Shelley Wiseman
This is a simple homemade tomato sauce and there is usually enough left for seconds. Just pop the leftover in the freezer. This sauce is also great for...
Author: Ronda Kirsch
Author: Tracey Seaman
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.
Author: Anna Stockwell
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from...
Author: Monte Farber and Amy Zerner
Author: Ian Knauer