Author: Bobby Flay
This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.
Author: Cass
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Barbara Wichman Nowak
Author: Beatriz Llamas
Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding...
Author: ScandoGirl
Author: Jonathan Waxman
Author: Rosemary M. Wyman
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent...
Author: Chef John
Author: Rick Bayless
Author: Joe Yonan
Author: Dorie Greenspan
There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Author: Cristina Ceccatelli Cook