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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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Crispy-skinned salmon pairs perfectly with potato mushroom salad and a cold tomato dressing to make Chef John's earthy salmon fillet recipe.
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
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This bruschetta with tomatoes and ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.
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This Vietnamese grilled tuna with nuoc cham cucumber salad recipe is flavored with a spicy Asian dressing.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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This is a great alternative meatloaf for people on high-protein low-carb diets. It tastes delicious, and one serving keeps you full for hours! Great with a salad!
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Saute garlic in olive oil, then simmer with tomatoes, tomato paste, parsley, a pinch of salt and a generous dose of red wine to make a flavorful and versatile marinara.
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Juice from bottled hot cherry peppers is used to braise the browned steak. It cooks in under an hour with cherry peppers added for the final 5 minutes.