This is what pasta is all about - a few, good ingredients that absolutely sing when brought together
Author: Jamie Oliver
Author: Jim Lingenfeller
Good enough to rival Grandma's -- skillet-simmered with a hint of white wine and other secret ingredients. Use 3 cups sauce for 1 pound of pasta. If you have a lot of tomatoes, double the recipe, and freeze...
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
Author: Jon Shook
Author: Catherine McCord
This fresh salad combines lemon juice, hot pepper sauce, and Worcestershire sauce with tomatoes and celery for delicious results. Be sure to leave enough time to chill the salad before serving.
Author: Frank Falcinelli
Author: Shawn McClain
Author: Lillian Chou
Esqueixar means "to shred" and that's what's done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Author: Katie Button
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.
Author: Donna Hay