Once you get hooked on jarred bruschetta topping, the recipes create themselves. If you like artichokes, double down on this one!

Pronounced "bun-yet," enjoy this Northern Italian sauce with warm bread, drizzled over your eggs, or mixed into your ranch dressing!

Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?

When the same old brownies just won’t do, frost them with cannoli filling and watch them disappear!

Pronounced bunya-cowda, we can think of no greater tribute than to mash this magical condiment with macaroni and cheese.

Staring at your raw chick breast again, wondering what to make? Marinara... mozzarella... Marinella!!

Shake up your salad routine with this creative twist on the classic Cobb salad.

No time? No problem! A few pulls from the fridge and you’re done!

Keep it paleo with Sweet Potato Soup! A hug for your tum tum, this easy recipe will warm you up in no time.

Inspired by the sweet Jewish pastries, we created an Italian appetizer using jarred artichoke bruschetta topping. It’s as tasty as it sounds!

This baked pasta dish combines tiny pasta shells, taleggio cheese, and all of the antipasto flavors you’ll find on any respectable Italian table. You will absolutely love it. Molto Bene!

“It ain't the way I wanted the sauce!” Well, if you make Fakeout Fredo you will never get stepped over again!

Wondering what to do with the resto your pesto? Buy some shelled, hard boiled eggs and get devilish!

A great variation on a Mexican classic!

If a batch of El Diablo Burritos is proffered, all is right with the world. Make. Eat. Sin.