Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Paula M. Zwolak
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Author: Jonathan Waxman
Author: Elizabeth Karmel
Author: Adrienne Inskeep
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the...
Author: Melissa Roberts
Author: Mark Taylor
Author: David Kamen
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
This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.
Author: Anna Stockwell
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
Author: Sara Foster
Author: Aglaia Kremezi
Author: Jamie Geller