facebook share image   twitter share image   pinterest share image   E-Mail share image

Broiled Chicken, Romaine, and Tomato Bruschetta

It's so straightforward to put everything under the broiler at once and remove each component as finished-when the bread is toasted, the romaine is wilted,...

Author: Paul Grimes

Orzo Carbonara

Author: Eugene I. Cleary

New Chicken Parmesan

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

Author: Rozanne Gold

Passover Pasta Primavera

Author: Melissa Roberts

Basil Pesto

Author: Rawia Bishara

Malfatti with Pancetta and Cherry Tomatoes

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

Cauliflower and Leek Risotto

Author: Mark Kiffin

Turkey and Mushroom Risotto

Author: Sam Sifton

Leek, Fennel, and Poppy Seed Tart

Team this dish with a mixed green salad for a delicious lunch.

Crispy Parmesan Chicken

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...

Pasta and Lamb Casserole (Pastitsio)

Author: Maggie Ruggiero

Celery Caesar Salad

Author: Gordon Maybury

Sausage and Peppers Lasagna

Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.

Gnudi

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

Meatball Frittata with Mozzarella and Tomatoes

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

New & Improved Chicken Parmesan

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

Tricolor Penne

Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite...

Garlic Parmesan Pretzels

They're pretty much like pretzel garlic knots.

Linguine with Leeks, Radicchio, and Walnut Pesto

Author: Bon Appétit Test Kitchen

Artichoke Turnovers

A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.

Chicken Frico with Gremolata

Author: Melissa Clark