Author: Kathy Weiss
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
Author: Bon Appétit Test Kitchen
This is my twist on the Italian classic salad and is perfect for whipping up on a hot summer's day
Author: Jamie Oliver
Author: Jamie Oliver
Cooking up a meal that satisfies everyone can be tricky, but this one-pot wonder full of humble ingredients is a simple, stunning dish that will make a...
Author: Jamie Oliver
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen
Author: Sondra Glucksman
I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just...
Author: Ed Haley
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Author: Chris Morocco
The liberal spoonful of Chakalaka (spicy vegetable relish) makes this grilled cheese sandwich recipe extra special.
Author: Hawa Hassan
Author: Cindy Purdo
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer...
Author: Anna Stockwell
Author: Richard Snyder
Author: Maria Helm Sinskey
This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather...
Author: owensjo
Vegetable Frittata with Asiago Cheese
Author: Chris Morocco
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Author: David Kamen
Author: Evan Kleiman
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This...
Author: Marina Delio
Author: Ari Kolender
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Author: Joanne Weir