Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Adeena Sussman
Author: Lisa Spence
Author: Gael Greene
Author: Amy Finley
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Linda West Eckhardt
Author: Kay Chun
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
Author: Melissa Hamilton
Author: Marla Share
Author: Lillian Chou
Author: Jeanne Thiel Kelley
Author: Jamie Purviance
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Author: Rhoda Boone
Author: Ian Knauer
Author: Sara Jenkins
Author: Larraine Perri
Author: Sal Passalacqua
Author: Lillian Chou