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magazine fasteasyfresh 2008 07 chicken and sausage cacciatore with grape tomatoes
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Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Culture
We gave you a sneak peek at three photos from The Frankies Spuntino Kitchen Companion & Cooking Manual. You voted for your favorite, and now we're ready to reveal the winning recipe: meatballs!
Julia Bainbridge
Cooking
Roast 'em hard-and-fast on a single sheet-pan and drizzle with zippy salsa verde for dinner success.
Aliza Abarbanel
Culture
Culture
In our What People Are Cooking column, see how our recipes turned out in other cooks' kitchens
Joanna Sciarrino
Cooking
Have 30 minutes? Then this soup is yours.
Claire Saffitz
techniques
You DO need prosciutto.
Emma Wartzman
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Cooking
It’s the best way to the best sauce.
Carla Lalli Music
Culture
In our new series, we take a look at people's grocery lists—and what they actually bought and cooked.
Adam Rapoport
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Cooking
There's no normal way to talk about meatless balls.
Aliza Abarbanel
Culture
Culture
Culture
Sausage and greens are a match made in weeknight dinner heaven.
Brad Leone
Culture