Author: Jennifer Iserloh
Author: Andrea Bemis
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Author: Adam Rapoport
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: Dorie Greenspan
Author: Matthew Mead
Author: Rubén Martínez
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Author: Claire Saffitz
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
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Charmaine Haravey
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
Author: Katherine Sacks
Author: Maria Watson
I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt...
Author: Patricia Heaton
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Author: Rozanne Gold
Author: Marilyn B. Leone
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Francine Segan
Author: Ginny Hamisch
Author: Ila Walrath
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Joan Lang
Author: Bon Appétit Test Kitchen
Author: Kristin Donnelly
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
