Author: Lora Zarubin
Author: Susan Spicer
Author: Maura Chamberlain
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Author: Leon E. Soniat Jr.
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Bruce Aidells
Author: Maggie Ruggiero
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Madeleine Smith
Author: Ursula Ferrigno
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Ina Garten
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Author: Roy Finamore
Author: Lorraine Vassalo
Author: Sharon Buck
Author: Anna Getty
Author: Gina Marie Miraglia Eriquez
Author: Aviva Goldfarb
Author: Shelley Wiseman
Author: Paul Grimes
Author: Ila Walrath
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Ian Knauer
Author: Andrea Albin