624 rough recipes

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Breakfast fruit focaccia uses thawed frozen bread dough as a shortcut base, topped with sliced plums, butter, and cinnamon sugar. Tastes like a Tuscan breakfast pastry without the dough work.

Double chocolate chip cookies made with oil instead of butter for a soft, brownie-like crumb. Cocoa-rich dough studded with semi-sweet chips and ready in 35 minutes flat.

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.