Author: Melissa Roberts
Author: Ian Knauer
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Ursula Ferrigno
Author: Maria Helm Sinskey
Author: Maria Watson
Author: Jamie Oliver
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
This easy steak dinner only requires a few ingredients but is full of rich, satisfying flavor.
Author: Molly Baz
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Janet Fletcher
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Author: Andy Baraghani
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...
Author: Anna Stockwell
Author: Lora Zarubin
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted...
Author: Alexandra Shytsman
Author: Charmaine Haravey
Author: Charlie Trotter
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
Author: Lawrence Karol
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
Author: Chef Joshua McFadden
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Paul Grimes
Author: Rebecca Rather
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen