W hen we want to add big flavor to pasta dishes, pizzas, sandwiches and more, there's nothing easier than pesto-in fact, it's one of our favorite cooking cheats. And while store-b ...

Leftover sun-dried tomato oil is full of sweet and umami flavors. Here are some creative ways to put it to use in your ...

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts ...

Bake for 40 to 45 minutes, until the salmon is barely cooked. Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer ...

Baking your own bread has never been easier and this recipe is packed with powerful energy foods of seeds and nuts. I have used the best of the season’s tomatoes, walnuts and a mixture of seeds ...

In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.