To prepare the cherry tomatoes confit, first wash the tomatoes (1) and cut them in half (2). Place them on a baking sheet ...

Host Robin Young speaks with restaurateur and cookbook author Yotam Ottolenghi about his new cookbook " Ottolenghi Comfort ," ...

Beetle "Juice" 1/2 oz lime juice 1/2 oz lemon juice 1 oz midori 1 oz vodka, or gin Add the rest of the liquid ingredients and ...

Don’t peel the tomatoes. 2 teaspoons olive oil, 2 cups cherry tomatoes, 1 yellow onion, 4-6 cloves garlic, 3 jalapeños Place ...

But now that it's officially autumn, you might wonder how to incorporate more fall seasonal ingredients into your dense bean salad. To help us embrace fall's nutritious produce, Gellman shares her ...

Try this kale and sweet potato hash for the perfect fall breakfast. It's completely vegan and packed with plant-based protein ...

Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are ...

Her 25-minute recipe for tomato and corn pizza "delivers on every ... extra-virgin olive oil, divided 1 (16-oz.) ball fresh store-bought pizza dough, at room temperature 8 oz.

Heat oil in a large nonstick skillet on medium. Reduce heat to low; add garlic. Cook, stirring often, about 5 minutes or until garlic is lightly golden. Add spinach; increase heat to medium. Cook, ...

Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes.

Heat oven to 400°F. Grease rimmed baking sheet. In large bowl, combine shrimp, lemon juice, garlic powder, and pepper. Toss ...