An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Author: Carla Lalli Music
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Author: Rhoda Boone
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has the sauce on top of the cheese, has particularly...
Author: Amy Emberling
If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Author: Chris Morocco
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Author: Faith Willinger
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
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 up before serving.
Author: Bon Appétit Test Kitchen
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Lillian Chou
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Author: Marilyn B. Leone
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
Author: Kemp Minifie
Author: Charmaine Haravey
Author: Lillian Chou
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: Colin Cowie
Author: François Kwaku-Dongo
Author: Geoffrey Selling
Author: Jennifer Iserloh
Author: Ruth Cousineau
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Author: Giada De Laurentis
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
Author: Cynthia Graubart
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."
Author: Katherine Sacks
Mozzarella in Carrozza