Author: Ellie Krieger
Author: Andrea Albin
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Ian Knauer
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: Maria Watson
Author: Bon Appétit Test Kitchen
Author: The Epicurious Test Kitchen
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Author: Paul Grimes
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Janet Fletcher
Author: Sheila Lukins
Author: Anna Boiardi
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...
Author: Oliver Strand
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Alison Roman
Author: Anthony Bourdain
Author: Gina Marie Miraglia Eriquez
Author: Joan Lang
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of...
Author: Ian Knauer
Author: Susan Spicer
Author: Shawn McClain
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
Author: Georgia Downard
Author: Michael Lomonaco