Combine anchovies, olives, and capers to make the briny Italian favorite: Puttanesca sauce. It’s great served over fresh ...

Simmer very gently for 40-45 minutes, stirring regularly, until the sauce has thickened. Once the sauce has been cooking for 30 minutes, half-fill a large saucepan with boiling water. Add the ...

Heat a broiler to high with a rack in the highest position. In a medium bowl, season the chicken with the salt. Add 2 tablespoons oil and toss to coat. Transfer to a sheet pan and broil (no need to ...

Don’t get us wrong, we love classic tomato marinara sauce, but once in a while you just want to switch things up—especially when you eat pasta as much as we do. Sometimes the sauce still ...

When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste ...

If you make the tomato-anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method (all hail the sheet pan!

add the capers and olives to the sauce. Taste to check the seasoning. It might need a little extra salt. Mix well and, as soon as the pasta is done, drain it and throw it in the puttanesca pan.

Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. By Korsha Wilson As a ...

The USDA has simplified nutrition guidelines with its "MyPlate" campaign. MyPlate replaces the older Food Pyramid. Along with weight-bearing exercises, calcium and vitamin D go together for good ...