Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Author: Sara Foster
Author: Bon Appétit Test Kitchen
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're...
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
Author: Marjorie Altman
Author: Pat Neely
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: Devin Alexander
Author: Jeanne Thiel Kelley
Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!
Author: Andy Harris
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: Maura Chamberlain
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the...
Author: Anna Stockwell
Author: Mary Sellen
Author: Gayle Pirie
Author: Priscila Satkoff
Author: Nina Simonds
Author: Françoise Meyer
This is my twist on the Italian classic salad and is perfect for whipping up on a hot summer's day
Author: Jamie Oliver
I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe...
Author: Jansen
Author: Jennifer Iserloh
Author: Huma Siddiqui
Author: Jennifer Iserloh
Author: Marina Riccardi
Author: Evan Kleiman
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut,...
Author: Seamus Mullen
Author: Lillian Chou
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi