Author: Sheila Lukins
Pizza fritta is one of the oldest forms of pizza, the classic street food of Naples, where it was easier to cook more using oil than managing a wood oven. The texture is almost doughnut-like on the outside,...
Author: Jamie Oliver
Savory flavors make these turkey burgers really delicious.
Author: Amy Finley
Author: Mark Flemming
Author: Edward Lee
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could...
Author: Claire Saffitz
Simple and easy to pull together red pasta sauce. Add Italian sausage for a meaty meal, or use as-is over pasta on its own. Delish!
Author: Mary B
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on steroids.
Author: Odessa Piper
Author: Melissa Roberts
Author: Jill Silverman Hough
Author: Michael Psilakis
Author: Rick Rodgers
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Marie Simmons
Author: Madeleine Reilly
Author: Sal Marino
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Author: Jamie Oliver
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl