Spaghetti Sauce with Ground Beef
Rich and meaty spaghetti sauce is surprisingly easy to make, and ready in just over an hour.
The Best Vegetarian Chili in the World
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
The Best Canning Salsa
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Creamy Pasta Bake with Cherry Tomatoes and Basil
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Ground Beef Vegetable Soup
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Outrageous Warm Chicken Nacho Dip
This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.
Tomato-Cream Sauce for Pasta
Serve over your favorite pasta. Absolutely delicious and so easy to make!
World's Best Pasta Sauce!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
No-Noodle Zucchini Lasagna
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Stuffed Pepper Soup IV
An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!
Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).