Author: Rick Browne
Author: Bon Appétit Test Kitchen
Author: Danny Toma
Author: Sally Schmitt
Author: Paul Grimes
Author: Ian Knauer
Author: Lidia Bastianich
Author: Oriana Neri
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly...
Author: Joshua McFadden
Author: Rosita Missoni
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster
Author: Sara Jenkins
Author: Bon Appétit Test Kitchen
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...
Author: Anna Stockwell
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Author: Deborah Serangeli
Author: Geoffrey Selling
Author: Julia Turshen
Author: Anya von Bremzen
Author: Lora Zarubin