With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot...
Author: Andy Baraghani
Author: Kristin H. R. Small
Author: Jane Bronk-Gorman
Author: Sara Foster
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Author: Andrea Bemis
Author: Lynda Hotch Balslev
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Andrea Albin
After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination...
Author: Kay Chun
Author: Melissa Roberts
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Wendy Giman
Author: Alison Roman
The slow cooker doesn't have to be for all-day projects. This simple dessert is easy to assemble right before a dinner party, and the tender, boozy peaches...
Author: Anna Stockwell
Author: Toni Cascio
Author: Amelia Saltsman
Author: Lauren Purcell
Author: Kristin Donnelly
Author: Ellen Slaby