Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature...
Author: Anna Stockwell
Author: Wuanda Walls
Author: Donatella Arpaia
Author: Michele Sbrana
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight.
Author: she_cooks
Author: Bon Appétit Test Kitchen
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling....
Author: Anna Stockwell
Author: Cynthia Graubart
Author: Parador de Gibralfaro
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
Author: Liza Davies
Author: Paul Grimes
Author: Jim Fobel
My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed),...
Author: Angel
Author: Wendy Giman
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.
Author: Chris Morocco
Author: Helena Seefranz
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian...
Author: Katherine Sacks
Author: Ruth Cousineau
Author: Toni Cascio
Author: Eben Freeman
Author: Leona Tiede
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Author: Jan Okun