Author: Mary Baker
A tangy, deep tomato meat sauce for pasta, made with ground turkey.
Author: David Pham
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
This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.'...
Author: Chef John
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff...
Author: Michael Schlow
Author: Victoria Granof
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best...
Author: Daniel Holzman
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Sheila Lukins
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what...
Author: Chef John
Author: Katie Lee Joel
Author: Maura Chamberlain
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Joy Smith
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is,...
If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
Author: David Rosengarten
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with...
Author: Julie Mayfield
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Author: Gianni Scappin
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
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
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: Sheila Lukins
An easy Italian Sausage and Tortellini Soup recipe
Author: Pam Blanton
Author: Soa Davies