Italian

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.