Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted...
Author: Alexandra Shytsman
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Jacques Pépin
Author: Jennifer Parisi
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
Author: David Ruggerio
Author: Holly Smith
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Michael Lomonaco
Author: Maria Helm Sinskey
Author: Al Herron
Author: Cook St. Helena
Author: Diane Phillips
Author: Suzanne Tracht
Author: Nathalie Dupree
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Author: Karin Korvin
Author: Dona Kuryanowicz
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Ian Knauer
Author: Lora Zarubin
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy...
Author: Hellmann's®
Author: Cara Brunetti Hillyard
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Frank Randazzo