Author: Scott Peacock
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.
Author: Dennis Prescott
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Author: Catherine McCord
Author: Sara Dickerman
The perky Provençal Sauce that envelops these tender sautéed chicken breasts boasts stewed tomatoes, capers, and olives, which give the sauce its distinctive, briny flavor.
Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Mark Scriver
Author: Melissa Potter
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Author: Heidi Swanson
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Author: Clifford A. Wright
This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat.
Author: Phyllis Zeleny
Author: Barbara Poses Kafka
Author: Yotam Ottolenghi
Author: Floyd Cardoz
Author: Julie Sahni
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Alice Colin