Last month, I received a wonderful care package. My mother-in-law had pureed pounds and pounds of late summer tomatoes and jarred them to use as a quick base for sauce. Although not an economically ...

If you have plenty of holiday cooking just ahead, you'll appreciate the simplicity of this pantry-driven main course. Leftovers taste great cold. Serve with warm garlic bread. Adapted from "Ying's ...

This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in until al dente, then cools the cooking liquid down with ice cubes, a ...