Author: Jamie Geller
Author: Larraine Perri
Author: Kevin Taylor
Author: Colin Cowie
Author: Melissa Roberts-Matar
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and...
Author: Ana Sortun
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated...
Author: Cathy Wiechert
Author: Rachel Saunders
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your...
Author: Alexandra Shytsman
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Author: Paul Grimes
Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
Author: Gina Marie Miraglia Eriquez
Author: Molly Wizenberg
Author: Tracey Seaman
Author: Sara Foster
An easy Seafood Risotto recipe.
Author: Cristina Ceccatelli Cook
Author: Heidi Shinn
Author: Jeanne Thiel Kelley
My grandmother fixed this for us growing up and I love it. It is a thick and hearty sauce for spaghetti or your favorite noodle! Of course the bread of...
Author: Nicole
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats:...
Author: Andrea Bemis
Author: Melinda Anderson
Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.
Author: Frank Buettner
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Author: Alfia Muzio