Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Author: Sam Hazen
Author: Bruce Aidells
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
A great introduction to pasta for kids - loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
Author: Jamie Oliver
Author: John Ash
Author: Alfia Muzio
This marinara sauce tastes like it's been simmering all day, but you'll have a savory, rich dish on the table in under an hour.
Author: Bren
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Beth Harrison
Author: Jill Cole
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Helena Seefranz
Author: Judith Finlayson
Author: Elizabeth Shepard
Author: Rachel Saunders
Author: Orah Raia
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
Author: James Villas
Author: Kay Chun
Author: Lori De Mori
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Gianni Scappin