Recipes For Every Cook

Seared Tuna and Tapenade on Potato Canapés
Seared Tuna and Tapenade on Potato Canapés
|Lourdes Camarena
Roasted potatoes make the perfect base for the tuna and tapenade. Toasted crostini may be substituted for the potatoes. Read more...
Spanish Meatballs with Roasted Vegetable Sauce
Spanish Meatballs with Roasted Vegetable Sauce
|Ingrid Gangestad
Cumin-kissed meatballs served with a triple-pepper sauce brings the sunny Mediterranean to your party. Sauce and meatballs can be made ahead and refrigerated—just rewarm before serving. Read more...
Italian Wedding Soup
Italian Wedding Soup
|Marge Perry & David Bonom
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the... Read more...
From-Scratch Creamy Enchilada Sauce
From-Scratch Creamy Enchilada Sauce
|Rachel Gurk
Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar. Read more...
Carne Asada
Carne Asada
|Rosemary Mark
Carne asada means grilled meat. Since the meat is cut in strips, a grill pan or skillet works well instead of a barbecue. The meat is seasoned before it goes... Read more...
Beef and Sausage Stuffed Peppers
Beef and Sausage Stuffed Peppers
|Marge Perry & David Bonom
If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole. Read more...
Potato Tacos with Caramelized Onions and Avocado Relish
Potato Tacos with Caramelized Onions and Avocado Relish
|Sara O'Donnell
Spicy and crunchy with a hint of sweetness from the caramelized onions, these are vegetarian tacos that even die-hard carnivores love. Read more...
Fettuccine Carbonara
Fettuccine Carbonara
|Marge Perry & David Bonom
This classically made pasta with carbonara sauce is everything this unspeakably rich, creamy dish should be and more—and yet, is surprisingly simple to make. Read more...
Pork Tenderloin with Chimichurri
Pork Tenderloin with Chimichurri
|Marge Perry & David Bonom
The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Read more...
Spaghetti Squash with Sage Brown Butter
Spaghetti Squash with Sage Brown Butter
|Marge Perry & David Bonom
Nutty browned sage butter gives this favorite winter squash character and depth. Read more...
Bucatini All’Amatriciana
Bucatini All’Amatriciana
|Marge Perry & David Bonom
Adjust the heat in this dish to suit your palate, and if you have a mixed crew of spice lovers and spice-avoiders, simply pass the red pepper flakes and let... Read more...
Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub
Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub
|Marge Perry & David Bonom
Not every holiday table needs an entire bird. For smaller gatherings – or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and... Read more...