Classic meat-and-tomato sauce for pasta. In Rhode Island, we call it "gravy".
Make your own kale pesto and stash it in the freezer, so you can make this sandwich when you find a perfect tomato!
Pasta bow-ties make this vegetarian dish of pasta with peas and parsley-walnut pesto fun for kids, too.
Turmeric in the marinade gives these roasted shrimp a golden glow.
Raita is the yogurt and cucumber condiment that puts out the fire when you eat spicy Indian food.
The peanut sauce on this noodle dish is so good, it almost doesn't matter what's underneath!
A deep reddish-brown, flaky dried pepper with a mild smoky taste. It has a strong peppery kick, but not what you'd call "heat". Substitute it in recipes calling for urfa pepper, Aleppo pepper, or paprika. It's great in the sauce for roasted vegetables.