Author: Marcella Hazan
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Author: Susan Spicer
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
Author: The Epicurious Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Ellie Krieger
Author: Shawn McClain
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it...
Author: Shai Sevier
Author: Andrea Albin
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of...
Author: Ian Knauer
Author: Leon E. Soniat Jr.
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Zoe Singer
Author: Bon Appétit Test Kitchen
Author: Ursula Ferrigno
Author: Georgia Downard
Author: Anthony Bourdain
Author: Sheila Lukins
Author: Michael Lomonaco
Author: Rick Tramonto
Author: Charlie Trotter
Author: Janet Fletcher
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Paul Grimes