Sunset magazine recipes

This list, which comes from readers and staff, spans great Western ingredients and reflects the fresh, easygoing way we cook today

This list, which comes from readers and staff, spans great Western ingredients and reflects the fresh, easygoing way we cook today

By Chef Rossella Rago, Cooking with Nonna Ingredients 12 best-quality anchovy fillets in olive oil 1 pound spaghetti 1/2 cup extra-virgin olive oil 6 large garlic cloves, minced 2 tablespoons minced flat-leaf parsley 3/4 cup toasted fresh bread crumbs, divided Directions Remove anchovy fillets from container leaving oil behind (no need to rinse oil-packed fillets). … Continued

Our favorite new side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that's burnt orange to dark red. A food processor's shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.

Search Sunset's collection of great recipes for every occasion. From quick weekday meals to indulgent holiday menus, we share the best in Western cooking.

From the best-ever guac to amazing margs, these recipes round out your ultimate Cinco de Mayo party spread.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Notes: In lieu of posole use 3 to 4 cans (each about 14 1/2 oz.) hominy, rinsed and drained. Add only 4 cups water to the soup, and add hominy after meat is tender. Make this dish up to 3 days ahead, cool, cover, and chill. It thickens, so thin with more broth or water when reheating.

All I have to see is “Sunset” on a cookbook cover and I am sold. I have loved Sunset cookbooks and Sunset magazine for decades.