Author: Bruce Aidells
Author: Maggie Ruggiero
Author: Lora Zarubin
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
Author: Sarah Copeland
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight...
Author: Anna Stockwell
Author: Ian Knauer
Author: Frank Randazzo
Author: Michael Shrader
Author: Alexis Touchet
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
Author: Lora Zarubin
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Author: David Ruggerio
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply...
Author: Mark Bittman
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the...
Author: Bon Appétit Test Kitchen
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Skye Gyngell
Author: Andrea Albin
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Author: Dawn Perry
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice...
Author: Molly Wizenberg
Author: Ian Knauer
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic...
Author: Katherine Sacks
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Alice Waters
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't...
Author: Andy Baraghani