Author: Andrea Albin
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them,...
Author: Lidia Bastianich
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Lori Longbotham
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel...
Author: Monte Farber and Amy Zerner
Author: Sal Passalacqua
Author: Aglaia Kremezi
Author: Molly Stevens
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices...
Author: Ben Jackson
Author: Annabel Langbein
Author: Lora Anderson
Author: Sheila Lukins
Author: Bruce Aidells
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Kenny Shopsin
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner....
Author: Katherine Sacks
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need...
Author: Donna Hay
The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright...
Author: Bon Appétit Test Kitchen
Author: Megan Gordon