Author: Serena Bass
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time...
Author: Anna Stockwell
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
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...
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Rosemary M. Wyman
This classic Italian potato dumpling recipe comes from Lidia Bastianich.
Author: Lidia Matticchio Bastianich
Author: Rhoda Boone
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Kemp Minifie
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: Chris Schlesinger
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Author: Georgia Downard
Author: Rosita Missoni
Author: Paul Grimes
Author: Jamie Oliver
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Sally Schmitt
Author: Zoe Singer
Author: Bon Appétit Test Kitchen
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn