All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil...
Author: Samantha Seneviratne
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith
Fish can be intimidating for those who didn't grow up cooking or eating it. One of the best ways to ease people into eating anything unfamiliar is by smothering...
Author: Naomi Tomky
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate...
Author: Kelly Senyei
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
An easy Penne in Cream Sauce with Sausage recipe
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Author: Katie Morford
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...
Author: Anna Stockwell
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta...
Author: Katie Workman
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My...
Author: Gina Marie Miraglia Eriquez
Author: Lori De Mori
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the...
Author: Rhoda Boone
This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in...
Author: Kat Boytsova
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Author: Melissa Roberts
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as...
Author: Andrea Albin
Author: Donna Knowlton
Author: Jeanne Kelley
Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected...
Author: Rhoda Boone
Author: Faith Heller Willinger
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes,...
Author: Andy Baraghani
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade...
Author: Claire Saffitz
Author: Bruce Aidells
Author: Maggie Ruggiero
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Author: Claire Saffitz