Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and...
Author: Anna Stockwell
Author: Holly Smith
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Paul Grimes
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise...
Author: Hellmann's®
Author: Charmaine Haravey
Author: Georgia Downard
Author: Deborah Madison
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon...
Author: Carla Lalli Music
Author: Kemp Minifie
Author: Zoe Singer
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice...
Author: Angela Dimayuga
Author: Katie Brown
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
Author: Suzanne Tracht
Author: Bruce Aidells
Author: Lidia Bastianich
Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it...
Author: Shai Sevier
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster
Author: Bruce Aidells
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
Author: Ursula Ferrigno
Author: Marcella Hazan
Author: Ellie Krieger
Author: Leon E. Soniat Jr.