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
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty...
Author: Andy Baraghani
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: James Villas
Author: Nancy Silverton
Author: Roy Finamore
Author: Mark Van Wye
Author: Douglas Keane
Author: Andrea Albin
Author: Frank Stitt
Author: Molly Wizenberg
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Laura Werlin
Author: Patricia Wells
Author: Lillian Chou
Author: Chef Neil Perry
Author: Miche Bacher
This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette...
Author: Anita Lo
Author: Bon Appétit Test Kitchen
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
Author: Lorraine Vassalo
Author: Kahlil Arnold