You've waited all year. Now is the perfect time to savor tomatoes in fresh and healthy recipes. Summer tomatoes not only taste better than their out-of-season counterparts but also contain higher amou
Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.
Over the last month mason jar salads have become my go to lunch. I love them! Using mason jar salads, as opposed to plastic containers, keeps the salad ingredients incredibly fresh throughout the week and makes transporting my lunch very convenient.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.
Based on the BLT, this hearty Charred BLT Salad starts with Romaine; then strips of prosciutto, crunchy bread cubes, and cherry tomatoes are scattered on top--finishing with blue cheese that begins to melt when it hits the warm lettuce.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
