Simmer

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

Our version of classic Italian agile e olio (garlic and oil) pasta is given extra flavor and crunch with toasted breadcrumbs.

Cozy up to this easy, creamy, 15-minute pasta, brightened up with fragrant lemon zest and refreshing parsley.

Ancho chilies are dried Poblano chilies, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey—substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

Just like it's done in a restaurant – chicken cutlets seasoned with Italian herbs in a chunky tomato sauce served over pasta.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.