Author: Sergio Remolina
Author: Joe Yonan
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
Author: Antonio Pisaniello
Author: Jonathan Sawyer
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Zoe Singer
Author: Marge Perry
Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.
Author: Robb Walsh
Author: Opal L. Nutt
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Baija Lafridi
Author: Terry Conlan
Author: Antonio Pisaniello
Author: Janet Fletcher
Author: Pat Zatina
A recipe for a grown-up version of the classic sloppy joe sandwich.
Author: Ian Knauer
Author: Rhoda Boone
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
Author: Bernardo Bukantz
Author: John Besh
Author: Melissa Roberts
Author: Tim Cole
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell