This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
Author: Ian Knauer
Author: Sarah Copeland
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Author: Michael Shrader
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Alice Waters
Author: Alexis Touchet
Author: Maggie Ruggiero
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
Author: David Ruggerio
Author: Lora Zarubin
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes,...
Author: Andy Baraghani
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Bruce Aidells
Author: Erin Renouf Mylroie
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't...
Author: Andy Baraghani
Author: Skye Gyngell
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice...
Author: Molly Wizenberg
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez