Author: Elizabeth Karmel
I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite...
Author: AngelasHeaven.com
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
Author: Bruce Aidells
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: Katie Lee Joel
Author: Kate Fogarty
Author: Anna Stockwell
Author: Ginny Leith Holland
Author: Shelley Wiseman
Author: Farid Zadi
Author: Connie Barbara Schaeffer
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Author: Jamie Oliver
I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize...
Author: Nan Friskey
Author: Rick Rodgers
Author: Bev Michaels
Author: Jan Okun
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman