This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Lora Brody
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson
Author: Lidia Matticchio Bastianich
Author: Crystal Cook
Author: Ila Walrath
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Rozanne Gold
Author: Travis Lett
Author: Victor Commisso
Author: Sisi Carroll
Author: Lidia Matticchio Bastianich
Author: Kevin Taylor
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
A classic, easy Eggplant Rollatini recipe.
Author: Kay Chun
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Ron Silver
Author: Molly Stevens
Author: Andrew Carmellini
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
Author: Andrew Carmellini
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Sara Dickerman
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than...
Author: Ree Drummond
Author: Karen DeMasco
Author: Deborah Madison
Author: Suzanne Goin
Author: Sal Marino
Author: Charlotte Kinstlinger-Bruhn