Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Jim Tarantino
Author: Marie Simmons
Author: Ian Knauer
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Joan C. Laura
Author: Orah Raia
Author: Beatriz Llamas
Author: Bruce Aidells
Author: Rick Rodgers
Author: Julia Turshen
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Susan Springob
Vegetable-loaded tomato-based pasta sauce for vegans.
Author: MartyRiv
Author: Deana Herman-Kulsuptrakul
Author: Frank Stitt
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
Author: Terry Conlan
Author: Jill Silverman Hough