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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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Nachos baked with bubbling Cheddar cheese and fresh tomato salsa make a bright and colorful snack for a party or watching the game.
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Get Breakfast Quesadillas Recipe from Food Network
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Sweet potatoes cooked in chicken broth are seasoned with with nutmeg, ginger, cinnamon. and cayenne in this quick and easy soup recipe.
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A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
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Get Artichoke Bisque Recipe from Food Network
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
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Get Caramelized Onion Spinach Dip Recipe from Food Network