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This is one of the easiest things to make, yet completely worthy of a special date. Combine your ingredients, light some candles, and voilà, you have just set the scene for an Italian dinner at home.
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Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes...
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Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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This traditional-style meat sauce simmers on the stove until thick and flavorful. Ladle it over pasta, or use in a million different recipes.
cooking.nytimes.com
Ideas come to the chef Michel Richard wherever he goes "My kids eat Cream of Wheat every morning," he said to The Times in 1993 "I had never tasted it
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Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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Instantly upgrade any burger patty with some ranch seasoning.
cooking.nytimes.com
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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It's so easy to whip up your own pizza sauce with plenty of garlic in a tomato base. Chef John's recipe contains a little secret handed down from his grandmother.
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Get Mini Ceviche Appetizer Recipe from Food Network
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Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.