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Entries tagged with 'tomato sauce'

Chicken in Tomato Sauce With Chickpeas and Kale

Serious Eats Yasmin Fahr 5 comments

In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes. More

Spaghetti and Parmesan Chicken Meatballs

Serious Eats Yvonne Ruperti 6 comments

For a lighter meatball that won't weigh you down, chicken is the perfect choice. Flavored with Parmesan and herbs, these tender meatballs stay moist with a little help from gelatin. More

Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Skillet Baked Ziti

Serious Eats Yasmin Fahr 7 comments

All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Serious Eats Kate Williams Post a comment

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures (including even Japan), so serving fried wontons is not a major leap, cuisine-wise. Phan's fried wontons use the same filling as his wonton soup--mainly shrimp, pork, mushrooms, and chestnuts--but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings is balanced by serving them with a spicy tomato sauce spiked with fish sauce. More

Creamy Mascarpone Polenta Topped With Sunday Gravy

Serious Eats Jennifer Olvera 2 comments

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Serious Eats Nick Kindelsperger 1 comment

Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

Grilled Sausage and Ricotta Pizza Sandwich

Serious Eats María del Mar Sacasa 7 comments

Let the dough come to room temperature prior to using.... More

Cook the Book: Meatballs al Forno

Serious Eats Caroline Russock 5 comments

Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu. More

Grilling: Chicken Involtini with Prosciutto and Basil

Serious Eats Joshua Bousel 4 comments

This tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal. More

Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

Serious Eats Chichi Wang 3 comments

Adapted from Asian Dumplings by Andrea Ngyuen... More

Dinner Tonight: Moroccan Ragout with Poached Eggs

Serious Eats Blake Royer 18 comments

Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices. More

Dinner Tonight: Spaghetti All'arrabbiata

Serious Eats Nick Kindelsperger 10 comments

All'arrabbiata means "angry style", and that's all you really need to know about this recipe. It's a tomato sauce with a kick. Usually that comes from crushed red pepper flakes, but I found this recipe from FX Cuisine that trades... More

Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews

Serious Eats Nick Kindelsperger 3 comments

I found this recipe in Things Cooks Love, a beautiful cookbook by Marie Simmons. The book is laid out differently than most, and instead of breaking things down by ingredient, it organizes recipes by the equipment you'll need to cook... More

Dinner Tonight: Roasted Fennel Tomato Sauce

Serious Eats Blake Royer 2 comments

Due to unhappy experiences with licorice at Grandmother's as a child, I've long been an anisephobic eater. I don't think I'm alone—the flavor of black licorice is distinct enough to have long spawned lovers and haters. I was, and still... More

Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms)

Serious Eats Nick Kindelsperger 3 comments

Sometimes a simple meal is best. This basic, no-nonsense dish is the kind that can be whipped up in 20 minutes and, I believe, is best eaten on the couch with a mindless television program. The sauce uses mostly pantry... More

Meat Lite: Mushroom-Sausage Red Gravy

Serious Eats Joy Manning 2 comments

Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring 2009. "This... More

Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)

Serious Eats Nick Kindelsperger 19 comments

I'm all about simple pasta dishes, so this one, which combines two sauces at the very last second, originally struck me as needlessly extravagant. But I couldn't help but be intrigued. One sauce is a bare-bones tomato sauce with lots... More

Healthy & Delicious: Eggplant in Spicy Tomato Sauce

Serious Eats Kristen Swensson Sturt 3 comments

On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Today, a new dressing for eggplant. When I cook, I tend to find a favorite vegetable and experiment until family,... More

Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce)

Serious Eats Blake Royer 19 comments

Interpreting Catholic metaphors is not one of my specialties, and it's probably for the best. I'm not exactly sure what relationship tomato sauce has with temporal punishment and eternal purification. But I do know that this recipe, which combines the... More

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