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...
Author: Bon Appétit Test Kitchen
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled...
Author: Katherine Sacks
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle....
Author: Andy Baraghani
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Author: Geoffrey Selling
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is...
Author: Melissa Roberts
Author: Tori Ritchie
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Joan Lang
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...
Author: Patricia Heaton
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Kristin Donnelly
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Charmaine Haravey
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off...
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Marge Perry
Author: Kemp Minifie
Author: Zoe Singer
Author: Dorie Greenspan
Author: Marilyn B. Leone
Author: Jennifer Iserloh
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Maria Watson
Author: Lidia Matticchio Bastianich