When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh...
Author: Cathy Wiechert
Author: Gianni Scappin
Author: Michael Chiarello
Author: Giada De Laurentiis
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.
Author: Julie Mayfield
Author: Ina Garten
Author: Debra Creed-Broeker
This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.
Author: Anna Stockwell
Author: Bettina Ciacci
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...
Author: Daniel Holzman
Author: Sheila Lukins
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...
Author: Rhoda Boone
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.
Author: Shelley Wiseman
Author: Fred Thompson
Author: Kim Bartel
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Author: Marilyn B. Leone
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.
Author: Anna Stockwell
Author: Cynthia Paige Ward
Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.
Author: Frank Buettner
Author: Leslie Revsin
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget....
Author: impellizzeri kitchen
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts