Flavored and infused oils are a great way to elevate pasta dishes. But there's one unexpected oil that works especially well.

For the sauce, he emulsifies tomato water with olive oil and then garnishes the dish with herbs. Andrew Zimmern makes this treat all summer long with everything from orange sunburst cherry ...

drained sun-dried tomatoes packed in oil, sliced, plus 4 Tbsp. tomato oil, divided 1 lb. In a large heavy skillet over medium-high heat, heat 2 Tbsp. tomato oil. Season shrimp with salt and black ...

He noticed that home-cooking recipes often involved too much onion and not enough oil compared to the professional ones. To come up with a rich sauce that retains the refreshing flavor of tomato ...

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine ...