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04/11/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
07/13/2010
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
04/22/2013
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
Issue #129
04/05/2010
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
07/28/2011
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
02/26/2010
Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue...
Issue #126
01/04/2012
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
02/04/2010
This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue...
Issue #118
02/17/2009
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
02/17/2009
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Issue #118
01/31/2011
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
01/05/2009
This recipe was shared with us by a New York City-based opera singer and creative home cook.
Issue #117
11/10/2008
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
02/18/2013
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
09/18/2012
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Issue #113
04/14/2008
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
10/09/2012
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
04/14/2008
This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.
Issue #110
02/28/2008
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
12/18/2007
This simple, overstuffed burrito is typical of those found at local lunch counters across New Mexico.
Issue #108
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