Author: Maggie Ruggiero
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical...
Author: Colin Cowie
Author: Jeffrey Alford
Author: Peggie O'Kennedy
Author: Paulette Sexton
Author: Orah Raia
Author: Rick Tramonto
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Jill Silverman Hough
Author: Ian Knauer
Author: Elissa Meadow
Author: Paul Grimes
Author: Richard Snyder
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Sheila Lukins
Author: Alfia Muzio
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce,...
Author: Dalena Haskins Benavente
Author: Joan C. Laura
Author: Melissa Roberts
Author: James McNair
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
Author: Paul Grimes
Author: Matthew Mitchell