Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
Author: Maggie Ruggiero
Author: Daniel Patterson
Author: Paul Grimes
Author: Nancy Gaffney
Author: Dorie Greenspan
Author: Tasha de Serio
Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.
Author: Donna Hay
Author: Judy Wilkins
Author: Cynthia Thomas
Author: Ian Knauer
Author: Lillian Chou
Author: Ruth Cousineau
Author: Randi Landriz
Author: Jan Esterly
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Justin Rashid
Author: Ellie Krieger
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.