Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then...
Author: Anna Stockwell
Author: Cara Brunetti Hillyard
Author: Jacques Pépin
Author: Jennifer Parisi
Author: Nancy Grubin
This classic Italian potato dumpling recipe comes from Lidia Bastianich.
Author: Lidia Matticchio Bastianich
Author: Paul Grimes
Author: Lawrence Karol
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich...
Author: Molly Baz
Author: April Bloomfield
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of...
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...
Author: Alexandra Shytsman
Author: Bruce Aidells
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell...
Author: Rocco DiSpirito
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Rick Browne
Author: Paul Grimes
Author: Chris Schlesinger
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz