I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your...
Author: Ed Haley
Author: Michael Dunn
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Author: Kevin Taylor
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can...
Author: owensjo
Author: Sam Hazen
Author: Elizabeth Shepard
This recipe is ready to use in about 10 minutes and so much better then the canned sauce in the Mexican foods aisle at your local grocery store. This is a quick, easy version if you don't have the patience...
Author: Tamara Shaw
Author: Judith Finlayson
Author: John Ash
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Alfia Muzio
Author: Jill Cole
Author: Helena Seefranz
Author: Rachel Saunders
Author: Beth Harrison
A great introduction to pasta for kids - loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
Author: Jamie Oliver
Author: Kay Chun
Author: James Villas
Author: Orah Raia
Author: Lori De Mori
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Author: Marie Samples
Author: Gianni Scappin
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen