Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Amy Finley
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Sarah Copeland
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 the revolutionary plastic packaging and addition...
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment...
Author: Ree Drummond
Author: Gina Marie Miraglia Eriquez
Author: Bruce Aidells
Author: Giada De Laurentiis
Author: Elisa Mazzaferro-Rosenberg
Author: Brian S. Hale
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
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
Author: Bon Appétit Test Kitchen
Author: Brianna P. Burks
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Melissa Roberts
Author: Maria Helm Sinskey
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Jeanne Kelley
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Author: Laura Werlin