A delicious family meal that's easy to put together and makes the most of store-cupboard heroes. Double batch the sauce to stash in the freezer for future meals.
Author: Jamie Oliver
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
Elevate the humble aubergine to the next level with this fun dish - the crunch of breadcrumbs contrasts beautifully with the buttery, silky aubergine. If you've never enjoyed aubergine cooked like this,...
Author: Jamie Oliver
Author: Maggie Ruggiero
Author: Lawrence Saez
Author: Susie Fishbein
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Author: Dimitri Moshovitis
Author: Mona Talbott
Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.
Author: Georgia Downard
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market...
Author: Rose Pascale
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.
Author: Olia Hercules
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Author: Ben Jackson
Author: José Andrés
Author: Melinda Anderson
Author: Susan Spungen
Author: Midge Stark
Author: Bon Appétit Test Kitchen
Author: Kathleen Hulsy
Author: Elizabeth Johnson
Author: Herta Guhl
Author: Gina Marie Miraglia Eriquez
Author: Jennifer Iserloh
Author: Diane Rossen Worthington