Author: Cara Brunetti Hillyard
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and...
Author: Nancy Grubin
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition...
Author: Joshua McFadden
Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly...
Author: Anthony Bourdain
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Zoe Singer
Author: Rick Browne
Author: Bon Appétit Test Kitchen
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and...
Author: Rhoda Boone
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich...
Author: Molly Baz
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your...
Author: Alexandra Shytsman
Author: Rhoda Boone
Author: Toni Cascio
Author: Bruce Aidells
Author: Paul Grimes
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe...
Author: Leticia Moreinos Schwartz
Author: Geoffrey Selling
Author: Fran McCullough
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm...
Author: Bon Appétit Test Kitchen
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise...
Author: Hellmann's®
Author: April Bloomfield
Author: Sally Schmitt
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Edwin Goto
Author: Joan Nathan
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell...
Author: Rocco DiSpirito
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz