This is a really good base sauce for fried ravioli, pizza, or whatever.
Author: Brandon Squige Johnson
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared...
Author: Faith Willinger
Author: Rick Bayless
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard,...
Author: Gaby Melian
A great introduction to pasta for kids - loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
Author: Jamie Oliver
Author: Jeanne Kelley
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all...
Author: LANGSTON28
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
Author: Steven Raichlen
Making your own tasty tomato soup is so easy! This one's a simple classic.
Author: Jamie Oliver
The only marinara you'll ever need! Serve with your favorite pasta.
Author: SunnyDaysNora
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Author: Kathi Long
Author: Anna Stockwell
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta...
Author: Anna Stockwell
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Author: Jennifer Smith
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood,...
Author: Giada De Laurentiis
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Author: Rick Rodgers
For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is...
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic.
Author: BARBLUVSFOOD
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny...
Author: Levi Goode
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is,...
Author: Michael Shrader
Author: Bruce Aidells
Author: Sara Moulton
Author: Cynthia Paige Ward
Author: Victoria Granof