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Pasta with 15 Minute Garlic, Oil, and Anchovy Sauce

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Author: Mindy Fox

Italian Sausage and Bread Stuffing

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Author: Gina Marie Miraglia Eriquez

Baked Polenta with Tomato Sauce and Ricotta

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple...

Author: Art Smith

Penne in Cream Sauce with Sausage

An easy Penne in Cream Sauce with Sausage recipe

Simple One Skillet Chicken Alfredo Pasta

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase,...

Author: Katie Workman

Caramelized Onion Pasta

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious....

Author: Samantha Seneviratne

Roasted Garlic and Parmesan Baked Halibut

Fish can be intimidating for those who didn't grow up cooking or eating it. One of the best ways to ease people into eating anything unfamiliar is by smothering it in roasted garlic and cheese. Forget...

Author: Naomi Tomky

Lemon Risotto

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Pasta Salad with Tomatoes and Corn

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Author: Katie Morford

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Caesar Salad

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Author: Sue Li

Ricotta Filled Ravioli (Ravioli di Ricotta)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Squash Blossoms Stuffed With Ricotta

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...

Author: Andrea Albin

One Pot Pasta Primavera with Shrimp

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry...

Author: Rhoda Boone

Herb Crusted Cauliflower Steaks with Beans and Tomatoes

This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko...

Author: Katherine Sacks

Our Favorite Macaroni and Cheese

Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.

Author: Rhoda Boone

Julia's Caesar Salad

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, and he presented them whole. The salad was tossed...

Author: Julia Child

Classic Pesto

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...

Author: Bon Appétit Test Kitchen

Make Ahead Crispy Chicken Cutlets

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!

Author: Anna Stockwell

Quick Baked Chicken Parmesan

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

Wild Mushroom Risotto

Author: Lori De Mori

Frico

Author: Bon Appétit Test Kitchen

Grilled Pizza

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

Detroit Style Pizza

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

Scrambled Eggs with Spinach & Parmesan

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Author: Meghan Sutherland

Gnocchi with Mushroom Sauce

Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Polenta With Mushrooms

This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition...

Author: Mark Bittman

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...

Author: Anna Stockwell

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....

Author: Oliver Strand

Creamed Broccoli with Parmesan

Author: Andrea Albin

Seared Scallops With Basil Risotto

There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with...

Author: Kelly Senyei