W e should all be doing our part to reduce food waste. Though restaurants and grocery stores are huge culprits, American households don't have much of a leg to stand on in the food waste arena ...

Cannoli Cheesecake. FOR THE CAKE: 1 container whole milk ricotta cheese, 6 cups total. 1/4 teaspoon cinnamon. 7 large eggs. 1 1/4 cups sugar. 1/2 cup flour ...

Sun-dried tomatoes can elevate pasta, eggs, and even grilled cheese. Just make sure you're putting that sun-dried tomato oil to good use, too. Here's how.

Rehydrating Dry-Packed Sun-Dried Tomatoes 15 minutes. Makes 3/4 cup. Buying sun-dried tomatoes packed in oil means they will be more tender and ready to use, and you will pay extra for that.

4 Slow-Roasted Small Tomatoes (recipe below) or rehydrated store-bought sun-dried tomatoes packed in olive oil (see method below), cut lengthwise into thick slices 1 to 2 teaspoons capers, drained ...

Sun-dried, oil-packed tomatoes are intensely flavored and sweet. Unlike sun-dried, dry-packed tomatoes, you don't have to soak the oil-packed variety before you use them; just drain and pat dry.

In these off-season months when you cannot find sun-drenched tomatoes, go with the next best thing — sun-dried tomatoes. Skip to content. All Sections. Subscribe Now. 28°F.