For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is...
Author: Lidia Matticchio Bastianich
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken...
Author: Rhoda Boone
Author: Mary Baker
Author: Janet Fletcher
Author: Leslie Revsin
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
Author: Michael Schlow
Author: Giada De Laurentiis
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood,...
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Author: Lora Zarubin
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic.
Author: BARBLUVSFOOD
Super easy to make, with ingredients everyone has hanging around in the pantry like canned tuna and canned tomatoes! Serve with about 3/4 pound of pasta,...
Author: Baje
Author: Victoria Granof
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Amelia Saltsman
If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
Author: Bruce Aidells
Author: Ruth Cousineau
Author: Erin Renouf Mylroie
Author: Jacques Pépin
Author: Katie Lee Joel
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Author: Sara Foster
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...
Author: David Tamarkin
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier