Author: Kay Chun
Author: Jamie Oliver
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Gina Marie Miraglia Eriquez
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: Molly Stevens
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
Author: Charmaine Haravey
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is...
Author: Leticia Moreinos Schwartz
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: Lora Zarubin
Author: Alexis Touchet
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: Tori Ritchie
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: Serena Bass
Author: Ian Knauer
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Alice Waters
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
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
Author: Maggie Ruggiero
Author: Mark Taylor
Author: Georgia Downard
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Author: Claire Saffitz
Author: Bruce Aidells
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Robin Levy Goetz