Using juice from the tomatoes for some of the pasta water and cooking the spinach at the same time are clever shortcuts. Combining nutritious and delicious? That's just smart.
This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
Imagine a pizza with salami, five kinds of cheese and fresh tomato and basil. Then imagine it in a bowl, ready to be scooped up with a fork. This is it.
Feel free to up the Parmesan amount to a full cup if you want a creamier dish or even stir in some heavy cream or ricotta before putting it in the oven. Adding some sausage to the...
