Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Amy Finley
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Sarah Copeland
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Author: Bon Appétit Test Kitchen
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Bruce Aidells
Author: Maria Helm Sinskey
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Brian S. Hale
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
Author: Maria Helm Sinskey
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Elisa Mazzaferro-Rosenberg
Author: Ian Knauer
Author: Jeanne Kelley
Author: Melissa Roberts
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Author: Bon Appétit Test Kitchen
We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.
Author: Skye Gyngell
Author: Maggie Ruggiero
