This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience...
Author: Deb Perelman
This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.
Author: Jamie Oliver
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it...
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
Author: Joshua McFadden
A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.
Author: Lauren Toyota
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
The clue's in the title with this one - it's not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to...
Author: Jamie Oliver
I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really...
Author: AngelasHeaven.com
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the...
Author: Patricia Wells