Chef Daniel Green and his daughter, Gigi, are here for our Kids in the Kitchen presented by Coborn’s with a recipe for Tomato Bruschetta with Burrata & Sun-Dried Tomato Paste. In a small blender ...

Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta ...

Add the spinach, garlic, and sun-dried tomato oil. Cook, stirring, until the spinach is dry and combined with the onion, 2 to 3 minutes. Remove from the heat and stir in the chopped sun-dried ...