Author: Bon Appétit Test Kitchen
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Author: Mario Batali
Author: Mario Batali
Author: Michael Anthony
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
This eggplant sauce is my family's favorite. I had a bumper crop of eggplant so have made up my own recipes using eggplant. Serve over your favorite pasta.
Author: recipeaholic
Author: Joe Bonaparte
Author: Gelareh Asayesh
Author: Maggie Ruggiero
Author: Marcella Hazan
Author: Jeanne Thiel Kelley
Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked...
Author: Brooke Griffin
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
Author: Charlotte Kinstlinger-Bruhn
Author: Darryl Estrine
Author: Dona Kuryanowicz
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
Author: Julia Child
Author: Anastacia Salcedo
Author: Rumpus
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It's also brilliantly quick to put together - enjoy!
Author: Jamie Oliver
Author: Gina Marie Miraglia Eriquez
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Lewis Rossman
Author: Maggie Ruggiero
Author: Carey Paquette
Author: Tina Vaughn
Author: Akasha Richmond