Author: Maura Chamberlain
Author: Rose Hammick
Author: Dorothy Sweet
Author: Antoinette Muto
Author: Sheila Lukins
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Author: Molly Baz
Author: Catherine McCord
Author: Victoria Granof
Author: Melia Marden
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect...
Author: Andrea Bemis
Author: Helen Yard
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
Author: Andrea Albin
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Rocco DiSpirito
Author: Gina Marie Miraglia Eriquez
Author: Sabrina Henderson
Author: Kristin Donnelly
Author: Dorie Greenspan
Author: Ian Knauer
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with...
Author: Marina Delio
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to...
Author: Jessica Murnane
Author: Ian Knauer
Author: Jeff Cerciello
This is a very simple recipe to make and tastes great too. This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce. Another good addition is a can of drained peas, if you...
Author: BIGRED7197
Author: Lauren Purcell
Author: Lesley Porcelli
Author: Molly Shannon Daum