Author: Diane Kochilas
Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure...
Author: Anna Stockwell
Author: Bruce Weinstein
Author: Mario Batali
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from...
Author: Ignacio Mattos
Author: Jeanne Thiel Kelley
Author: Jane Stern
A meaty sauce with plenty of fresh basil and garlic. A very good sauce that also freezes well.
Author: MOLSON7
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
Author: Jody Adams
Author: Stephanie Stiavetti
Author: Scott Snyder
Author: Bon Appétit Test Kitchen
Author: Tony Rosenfeld
Author: Alison Attenborough
Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on...
Author: José Andrés
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Author: Dona Kuryanowicz
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Wayne Harley Brachman
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans...
Author: Esaul Ramos
Author: Katie Brown
Author: Diane Kochilas
Author: Lawrence Saez
Author: Andrea Albin
Author: Mark Scriver
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken...
Author: Robb Walsh
Author: John Besh