Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Mozzarella in Carrozza
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Maria Watson
Author: Rick Rodgers
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
Author: Bartholomew Daniels
Author: Sondra Glucksman
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Author: Chris Morocco
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron...
Author: Charlotte Kinstlinger-Bruhn
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Rumpus
A classic, easy Eggplant Rollatini recipe.
Author: Francine Segan
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and...
Author: Ree Drummond
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli...
Author: Julia Turshen
Author: Ila Walrath
Throw this Cheesy Baked Broccoli from Delish.com into your veggie rotation.
Sweet and smoky flavors make this quick and easy pizza a new favorite.
Author: Katherine Sacks
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Author: Adam Rapoport
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.