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Garlicky Greek Salad

Author: Dona Kuryanowicz

Tuna Empanada

Author: José Andrés

Basic Tomato Sauce

Author: Mario Batali

Tomatoes and Haricots Verts with Anchovies

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

Gnocchi alla Sorrentina

A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with...

Author: Buckwheat Queen

Tomato Jam

Author: Kevin West

Crab Cake BLT

Author: Alison Attenborough

Pizza Noodles

Author: Wayne Harley Brachman

Baked Zucchini Fries with Tomato Coulis Dipping Sauce

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...

Spicy Avocado Stuffed Eggs

Author: Tracey Seaman

Sausage Meatball Sandwiches

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

Fusilli All'amatriciana

Author: Gina Schild

Charro Beans

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

Tex Mex Mole

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

Ikarian Vegetable Medley

Author: Diane Kochilas

Gazpacho Cordobes

Author: Lawrence Saez

Rockin' Moroccan Stew

Author: Mark Scriver

Shrimp Tempura Cocktail

Author: Ming Tsai