Author: Fran McCullough
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: Cara Brunetti Hillyard
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Author: Nancy Grubin
Author: Jacques Pépin
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Rhoda Boone
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
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: Jennifer Parisi
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of...
Author: Lawrence Karol
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
Author: April Bloomfield
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then...
Author: Anna Stockwell
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
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
Author: Bruce Aidells
Author: Molly Wizenberg
Author: Rick Browne
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
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
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
Author: Paul Grimes
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
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
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
Author: Joan Nathan
Author: Geoffrey Selling