Have the best pasta night ever by learning how to make Alfredo sauce from scratch for a restaurant-worthy dinner.
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Here is the authentic Amatriciana recipe, a famous pasta recipe in Roman trattorias and restaurants. Because of this, many people think it’s a dish that was created in Rome. Actually, the recipe has its origins in Amatrice (hence the name), a small town in the Rieti area.Amatriciana recipe consists of pasta – bucatini or spaghetti – tossed with the classic Amatriciana sauce made with peeled tomatoes, guanciale, chili peppers and pecorino romano cheese. A unique goodness!
It's the only Bolognese worth making.
These five variations will ensure you'll never have to rely on the jarred stuff again.
A mix of butter, lemon juice, and broth makes this salmon super flavorful.
Below we've outlined 7 oyster sauce substitutes chosen specifically for what you're cooking and how you're cooking it. If you have...
This easy fettuccine alfredo recipe is made “skinny” with a lighter alfredo sauce recipe — but it’s as delicious and creamy and flavorful as ever!
Fresh, beautiful, local Roma Tomatoes! They're just begging you to make tomato sauce. Roasted Tomato Sauce From A Sweet Pea Chef 2 lbs. Roma tomatoes, cut in half 5 cloves garlic, smashed 1 medium yellow onion, quartered 1 carrot, unpeeled and chopped into large pieces 2 tsp. kosher salt, plus more to taste 1 tsp. ground black pepper, plus more to taste 2 tbsp. olive oil 3-4 basil leaves 1/4 tsp. dried thyme 1/4 tsp. sugar Directions Preheat oven to 350 degrees. Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over. Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black. Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth. Transfer the pureed contents to a large skillet and heat over medium-high heat. Add thyme, sugar and more salt or pepper, to taste.
You won't believe that this Eggplant Parmesan is actually healthy. This lightened up version is made with just a few ingredients and comes out delicious every time.
Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that's perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.
A quick and painless photo tutorial explaining how to dehydrate tomatoes in a dehydrator.
