Author: Eugene I. Cleary
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Author: Rawia Bishara
Author: Melissa Roberts
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
Author: Mark Kiffin
Author: Rick Tramonto
Author: Amy Bloom
Author: Joshua McFadden
Author: Sam Sifton
Team this dish with a mixed green salad for a delicious lunch.
Try WomansDay.com's Crispy Parmesan Chicken Recipe, a healthful baked chicken entree with all the punch and crunch of fried food with none of the added...
Author: Paul Grimes
Author: Maggie Ruggiero
Author: Amelia Saltsman
Author: Donatella Arpaia
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the...
Author: April Bloomfield
Author: Tamra Davis
Author: Melissa Roberts
Author: Maria Thomann
Author: Gordon Maybury
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle...
Author: Sara Dickerman
Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff,...
Author: Chef John
Author: Bon Appétit Test Kitchen
They're pretty much like pretzel garlic knots.
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite...
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Bruce Aidells