Author: Faith Willinger
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
Quick and easy red sauce with balsamic vinegar. Serve over pasta.
Author: aebon
Author: Jan Okun
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
Author: Debra Creed-Broeker
Author: Ian Knauer
Author: Samuel Chamberlain
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
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Suzan Colón
Author: Melia Marden
Author: Jocelyne Roux
Author: Kay Chun
Author: Deborah Thomas-Gruby
Author: Jim Fobel