This is a simple homemade tomato sauce and there is usually enough left for seconds. Just pop the leftover in the freezer. This sauce is also great for...
Author: Ronda Kirsch
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.
Author: Anna Stockwell
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining...
Author: Bon Appétit Test Kitchen
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Author: Jamie Oliver
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
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants,...
Author: Duval Timothy
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from...
Author: Monte Farber and Amy Zerner