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: Bruce Aidells
Author: Gordon Maybury
They're pretty much like pretzel garlic knots.
Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
Author: Nate Hamilton
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Vittoria Alberghetti
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite...
Author: Nathalie Dupree
Author: Michael Lomonaco
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Andrea Albin
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same...
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Can be prepared in 45 minutes or less.
The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows...
Author: Andrea Albin
This flavorful toasted bread is made quick and easy on the stove-top.
Author: Land O'Lakes
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...
Author: Oliver Strand
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first...
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
These cheesy shortbread rounds are perfectly paired with a sweet & savory jam topping. Serve as an appetizer at your next party.
Author: Land O'Lakes
Author: Melissa Roberts
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith