Author: Bon Appétit Test Kitchen
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version,...
Author: Jamie Oliver
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw...
Author: Claire Saffitz
Author: Suvir Saran
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Lydia Ravello
Vegetable Frittata with Asiago Cheese
Author: Jamie Oliver
Homemade Lean Lasagna, at least the way Self does it, fills you up without filling you out, but it takes an hour to make. Freeze the leftovers for quick...
A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.
Author: Bryan
Author: Ruth A. Matson
Author: Sara Foster
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Susan Richardson
This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor,...
Author: Katherine Sacks
This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna....
Author: SHERIMA1
Author: Wuanda Walls
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Author: Jamie Oliver
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of...
Author: Genevieve Ko
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Author: Joe Yonan