Author: The Epicurious Editors
Author: Frank Falcinelli
Author: Nancy Silverton
Author: Ian Knauer
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result,...
Author: Wolfgang Puck
This fresh vegetable sauce can be used in place of other sauces, such as traditional spaghetti sauce. It has a sweet fresh taste to it, but is still recognizable...
Author: Zucchini-Houdini
Author: Molly Stevens
Author: Jamie Oliver
Author: Shea Gallante
Author: Abigail Kirsch
We serve these lovely little meatballs hot with a tasty tomato sugo (sauce), but they're also delicious with pasta and rice, or eaten cold with a green...
Author: The Chiappa Sisters
Super-protein-packed black beans are a great base to this veggie version of the classic Brazilian dish, and with all the veg we get loads of fibre and...
Author: Jamie Oliver
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Author: Dawn Perry
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is...
Author: Susanna Hoffman
Author: Linda Archer
This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!
Author: Jess
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Author: Susan Bryan Willingham
Author: Jessica B. Harris
Author: Bianca Nice
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden...
Author: Meera Sodha
A meaty sauce with plenty of fresh basil and garlic. A very good sauce that also freezes well.
Author: MOLSON7
A low-cost spicy sauce with strong flavours and a silky texture. It does take a little time to make but the quantities yield 8 servings so that you can...
Author: Patrick Lavigne
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order...
Author: Rose Pascale
Author: Diana Barrios Treviño
Author: Oretta Zanini De Vita
I got this recipe from my aunt who is a wonderful cook. My husband won't eat spaghetti at restaurants anymore, he says mine is better. Home canned tomatoes...
Author: Angie