This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.
Author: LINDA BAKER
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt,...
Author: Jamie Oliver
Author: Aglaia Kremezi
Author: Maggie Ruggiero
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of...
Author: Jamie Oliver
Author: Suzan Colón
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Author: Richard Snyder
An easy Seafood Risotto recipe.
Author: Michele Sbrana
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Dora Moel
Author: Kerri Conan
Author: Maggie Ruggiero
Author: Ian Knauer
Author: Cynthia Graubart
Author: Rawia Bishara
Author: Paul Grimes
A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.
Author: Melinda Connery
Author: Linda Grisso