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
Author: Daniel Humm
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
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
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Author: Suzanne Goin
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
Author: Warren Brown
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
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
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
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy,...
Author: Katherine Sacks
Author: Kevin Graham
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez
Author: Crystal Cook
Author: Cesare Casella
Author: Ian Knauer
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's...
Author: Donna Hay
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Elisa Mazzaferro-Rosenberg
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.
Author: Chris Morocco
Author: Victoria Granof
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked...
Author: Donna Hay
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
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled...
Author: Katherine Sacks