A delicious blend of fresh mozzarella, tomato and basil
This vegetarian, kid-friendly dinner option tastes traditional but takes way less time than a classic lasagna recipe.
Summer vegetables are something we look forward to each year and this pita sandwich melt is full of garden-fresh goodness. Try this healthy recipe for lunch or brunch.
Sweet potatoes don't require marshmallows to make them palatable. Here's a simple way to enjoy their rich flavor.
An inexpensive, quick and easy version of an Italian classic, using Ragu® Old World Style® Pasta Sauce.
Each year at Thanksgiving time, thousands of pounds of sweet potatoes are cooked and consumed. There's no need to do that same-old same-old, though -- this recipe is delicious and eye-appealing, making it a real hit at your Thanksgiving Day table.
Dipping can be a great way to introduce your kids to a food they are suspicious of. Partly it's because everything tastes good on a chip, and partly it's because dips are usually seductively salty and tangy and flavorful. This beet dip is stunningly beautiful and so rich and tangy and wonderful that I will eat and eat it until it is gone. The sherry vinegar is my favorite vinegar to liven up the flavor of anything with roots or nuts, and the beet dip has both; the vinegar is earthy and nutty itself -- just lovely -- and a little goes a long way.
While the quality of regular tomatoes suffers in the off season, cherry tomatoes can be a delicious way to get your fix all winter long. Baking them at high heat transforms them into a succulent and flavorful accompaniment to your favorite roast chicken or beef. You could also try stirring them into freshly cooked pasta or spooning them over toasted country bread.
Broccolini's long, tender stalks are completely edible and their mild-tasting loose florets and occasional yellow flowers are wonderfully delicious. I like to serve it simply, tossed in a bit of olive oil with a squeeze of lemon juice, so that its fresh flavor shines through.
I am a fan of eating dip for dinner, or packing it up for a school lunch. Because that's how it is around here. And I don't mean that bacon-horseradish dip and Ruffles makes a perfectly fine meal, although, yum. But hummus and bean dips and veggie dips -- why not? The zuke dip is, like its eggplanty cousin baba ganoush, addictively garlicky, minty, and lemony, with a smoky vegetal undercurrent from the zucchini. If it's the zucchini you're most desperate to use up, the flesh of the behemoths tends to be excessively seedy and watery. So, in a pinch (I do this), you could quarter a huge one lengthwise and slice out and discard the super-seedy interior before proceeding with the recipe. That works just fine.