A whole carrot naturally sweetens tomato sauce without adding sugar. Parmesan rinds and basil create a rich, herbal depth.

Learn how to make delicious homemade three-cheese ravioli! This recipe features a simple tomato-basil sauce. Perfect for a ...

Had Marie Antoinette been American, she would have said, “Let them eat pizza.” So much better than brioche. When you think about it, pizza’s so much better than most things. Slice after slice, time ...

Shakshuka is a popular breakfast dish enjoyed widely across North Africa and the Middle East, with endless variations that showcase the region's culinary creativity. The dish is made with eggs poached ...

Every week, we check in with Twin Cities Live co-host Elizabeth Ries in her Minneapolis kitchen to find out what she’s cooking up for her family, growing in the garden, or lean more about keeping ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Year after year, my husband “complains” that we plant too many tomatoes. But, year after year, I point out that there is no such thing as too many tomatoes. It’s such a short season and a vine-ripened ...

Italian cookbook author Marcella Hazan, who immigrated to New York in the 1950s, is credited with introducing a broad swath of English-speaking audiences to traditional Italian cuisine. Her most ...

What is it about tomato soup that makes it so easy to love? I’m sure a food scientist could elaborate on the ...

Note: From "Genius Recipes," by Kristen Miglore. • 2 lb. fresh, ripe tomatoes (preparation instructions below) or 2 c. canned imported Italian tomatoes, cut up, with their juice Genius techniques for ...