Author: Rumpus
Author: Ellen Slaby
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage...
Author: Julia Turshen
Author: Gordon Ramsay
Author: Sondra Glucksman
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Lillian Chou
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad-a fun twist on the traditional Caprese salad of mozzarella,...
Author: Joanna Gaines
Author: Jackie Bonenfant
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Joanie Moscoe
Author: Sara Foster
Author: Michele Scicolone
Author: Armandino Batali
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron skillet ensures a super-crispy crust.
Author: Victoria Granof
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
Author: Kay Scholzman