Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Kay Chun
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
Author: Fran McCullough
Author: Serena Bass
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
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
Author: Alice Waters
Author: Molly Stevens
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
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
Author: Bon Appétit Test Kitchen
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's...
Author: Anna Stockwell
Author: Lora Zarubin
Author: Lisa Zwirn
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
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
Author: Robin Levy Goetz
Author: Mark Taylor
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better...
Author: Claire Saffitz
Author: Romney Steele
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero