A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
Author: Maura Chamberlain
Author: Lora Zarubin
Author: Luisa de la Hija
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Author: Amelia Saltsman
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Author: Janet Fletcher
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
Author: Gina Marie Miraglia Eriquez
Author: Fred Thompson
Author: Leslie Revsin
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken...
Author: Rhoda Boone
Author: Ruth Cousineau
Author: Michael Schlow
My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her...
Author: Joiamia
Quick and awesome spaghetti sauce with bell pepper, garlic and onion.
Author: Jon
Author: Lidia Matticchio Bastianich
Author: James Beard
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Author: Brandi Neuwirth
Author: Mary Baker
Author: Jacques Pépin
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Author: Stanley Tucci
Author: Katie Lee Joel
Author: Sara Foster