Canned Tomato

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

If you’re not a lamb person, ground beef will also taste great.