Author: Melissa Hamilton
These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.
Author: Tanya Holland
This is the first meal Grant ever cooked for me! (It is also the best.)
Author: Shannon Bluestein
Author: Ivy Manning
A super-easy appetizer or snack to prepare that you can't stop eating! So scrumptious!
Author: Laura Dietz Mulholland
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
I just came up with this recipe for meatball sliders tonight, and was blown away. Moist, delicious! Goes well with Caesar salad.
Author: sweetie26
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
Author: Roberto Treviño
Author: Miriam Chandler
Author: Bruce Cost
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
The combination of macaroni, cheese, little smokies, and carrots is awesome--my kids will even eat this, and that is saying something!
Author: Misty
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Lidia Matticchio Bastianich
Author: John Martin Taylor
Author: Kristin Donnelly
Author: Lillian Chou
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
Delicious penne pasta made with ground beef, sausage, zucchini, yellow squash, and olives.
Author: Lynette
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.
Author: Dona Kuryanowicz