Chef Charine Croak visited WTOL 11 Your Day Monday to demonstrate how to use fresh ingredients to make an easy appetizer that is great for warm weather. Caprese garlic bread combines crunchy Italian ...

Really good, really fresh tomatoes at the peak of the season need little adornment, and this pasta dish from my all-time favorite cookbook, Field of Greens by Annie Somerville honors that premise. Be ...

Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over ...

Panzanella feels like an ode to summer. The classic Tuscan salad was originally created to use up stale bread, because why would you want to throw away leftover bread when you can make something ...

Ripe summer tomatoes require nothing more than to be sliced, drizzled with fruity extra-virgin olive oil and sprinkled with sea salt and fresh pepper. But when you need a side dish that’s a little ...

This salad of bright summery flavors is a riff on the Italian Panzanella. Vine-ripened tomatoes and fennel marinate in a garlicky red wine vinaigrette and then get piled onto the toasted olive bread, ...