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Melissa Pellegrino

  • Recipe

    Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

    Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar,…

  • Recipe

    Mini Burgers with Roasted Red Pepper Relish

    These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as…

  • Recipe

    Roasted Red Pepper and White Bean Dip with Toasted Pitas

    Smoky-sweet roasted red peppers star in this creamy party-worthy dip. 

  • Article

    Big Buy: Roasted Red Peppers

    In winter, the tastiest peppers come from a jar, so stock up on roasted red peppers and check out these party-worthy recipes.

  • How-To

    How to Make Lasagne from Scratch

    Step by step to making fresh pasta and sauce, and turning them into three knockout lasagnes.

  • Recipe

    Tomato-Ginger Dressing

    This refreshing salad dressing comes together in the blender in no time. Ginger and rice vinegar add an unexpectedly spicy note to sweet tomatoes. It's good on a simple green salad.  

  • Recipe

    No-Cook Tomato Sauce

    Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive…

  • Recipe

    Tomatoes and Burrata with Tapenade

    Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

  • Recipe

    Tomato Caponata

    This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies. It’s great with grilled seafood (think sardines, swordfish, or scallops) or just served over slices of grilled…

  • Recipe

    Baked Provolone with Tomatoes, Marjoram, and Balsamic

    Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread.