The little black dress of Italian-American cooking-get the recipe for the stuffed shells here.
Author: Hinnerk von Bargen
Author: Micol Negrin
Author: Alfred Portale
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Author: Daniela Soto-Innes
Author: Gianni Scappin
A favorite take-out meal can be made at home-quick and flavorful!
Author: Land O'Lakes
One simple master dinner roll recipe proves endlessly changeable-feel free to think of the five variations (Shallot-Cheddar, Olive-Thyme, Garlic-Dill, Everything Bagel, and Black Pepper-Rosemary) as merely...
Author: Sam Worley
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Classic grilled cheese gets an Italian makeover when it is combined with family favorite garlic bread.
Author: Land O'Lakes
Author: Mary Risley
Author: James Beard
Author: Judith Choate
Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's...
Author: Steven Raichlen
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.
Author: Mai Pham
Author: Shirley Cheng
Author: Roberto Santibañez
Author: Rawia Bishara
_Chilaquiles de Guajolote Editor's note: The recipe and introductory text below are from_ Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. For more...
Author: Tom Gilliland
Infuse olive oil with tangy oranges and garlic.
One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.