Recipes

30 Pins

Tarin

a pot filled with red sauce and garnished with herbs

San Marzano Tomato Sauce {Family Recipe}

San Marzano Tomato Sauce

spaghetti with basil and parmesan cheese in a white bowl

Roasted Tomato And Garlic Ricotta Pasta | Good Food Discoveries

Roasted Tomato and Garlic Ricotta Pasta

lettuce wraps filled with meat and vegetables on a plate next to dipping sauce

Pork Lettuce Wraps

Pork Lettuce Wraps - Creme De La Crumb

Potstickers - How to Make Potstickers - Rasa Malaysia

Potstickers on a plate.

pasta with pesto and parmesan cheese in a bowl on a yellow table

Chilaquiles Verdes

Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in Mexico City, Jimmy Shaw's hometown, and is very simple to make. Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Unlike nachos, chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yest

Chilaquiles Verdes

a bowl of soup with noodles, carrots and celery

Chicken Noodle Soup

The Ultimate Chicken Noodle Soup

a pot filled with red sauce and basil leaves on top of it next to a spoon

Classic Marinara Sauce Recipe

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick

basil leaves are sprinkled on top of the tomato sauce in a skillet

Classic Marinara Sauce Recipe

NYT Cooking: Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked t...