It's no secret that canned tomatoes are missing something. And while they're good enough to toss in a pot of chili, pasta ...

Canned tomatoes can be seriously acidic, but a pantry stalwart can come to the rescue. Even better, you'll need just a pinch ...

Canning and preserving has been called "a lost art," but the Southern Living Test Kitchen has all the answers you need to ...

Canned tomatoes grace the pantry shelves of most cooks, but when you have leftovers, it's hard to know what to use them for.

Brussels sprouts just may be the vegetable that staves off the winter blues. Embrace these green orbs whenever possible, ...

1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help ...

Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use ... and leave the oven on. Meanwhile, start on the sauce. Grill the tomato halves ...

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a ...

Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil ... remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the sauce. The fish ...