Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery...
Author: Anita Lo
Author: James Villas
Author: Tony DiSalvo
Author: Karen Adler
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you...
Author: Lidia Bastianich
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Douglas Keane
These 3-ingredient poatoes are a great go-to dinner side dish. They are perfectly crispy on the outside and fluffy on the inside.
Author: Land O'Lakes
Author: Ian Knauer
Author: Lachlan Mackinnon-Patterson
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Patricia Wells
Author: Marcel Desaulniers
Author: Paul Grimes
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
Author: Alison Roman
Author: Michele Urvater
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz