Entries tagged with 'tomatoes'
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Cook the Book: Bolognese Sauce

Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely....

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Eggs in Purgatory

The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't...

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Meat Lite: Spaghetti with Tomato-Braised Kale

Editor's note: Philly food writers Joy Manning and Tara Mataraza Desmond drop by weekly with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph: Dan Call] Everyone loves a plate of pasta,...

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Seriously Meatless: Fried Green Tomatoes with Smoky Mayo

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you grew tomatoes this year, chances are you've still got a few...

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Scarpetta's Spaghetti With Tomato and Basil

serves one Ingredients 3 ounces spaghetti, high-quality dried or fresh Salt 6 ounces tomato sauce (recipe follows) 4 large leaves of basil 1/2 tablespoon butter, unsalted 2 tablespoons freshly grated Parmigiano Reggiano 1 tablespoon extra virgin olive oil Procedure...

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Meat Lite: Eggplant, Tomato, and Pepper Casserole

Editor's note: 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 their book, Almost Meatless. [Photograph: PHIGONGGOI on Flickr] The story of this...

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Dinner Tonight: Spicy Roasted Tomato and Pepper Sauce

[Photograph: Blake Royer] I'm always experimenting with new ideas when it comes to tomato-based pasta sauce, a seemingly inexhaustible genre of cooking. When summer is at its peak, I love to make this no-cook marinated sauce, basically a bruschetta...

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Dinner Tonight: Fried Rice with Saffron, Ginger, and Tomatoes (Arroz Frito Aortuguesa)

[Photograph: Nick Kindelsperger] Saffron in fried rice? I couldn't help but wonder whether this twenty-year-old recipe from the New York Times had fallen prey to some kind of horrible fusion abomination. But it turns out author Julie Sahni had...

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Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint

"It had prettier colors than a bag of Skittles." [Photograph: Kristen Swensson] Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15...

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Dinner Tonight: Pasta with Corn, Arugula, and Tomatoes

When tomatoes are ripe and tender enough to eat like apples, I love to exploit them in a raw pasta sauce. Leave the mushy, bland ones behind—only the freshest, tastiest ones are good enough. Then all you have to...

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