Author: Anya von Bremzen
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
Author: James Beard
Author: Glenn Weber
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
Author: Ryan Hardy
Author: Danny Bowien
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly
Author: Karen DeMasco
Author: Rozanne Gold
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
An elegant starter or side.
Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.
Author: Skye Gyngell
Author: Robin Schempp
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close...
Author: Janice Tiefenbach
Author: John Willoughby
Author: Alex Palermo
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty...
Author: Ithai Schori
Author: Gianni Scappin
Author: Claire Saffitz
Author: Lillian Chou
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Karen DeMasco
Author: Lesley Porcelli