Author: Paul Grimes
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Author: Sheila Lukins
Author: Rozanne Gold
A classic, easy Eggplant Rollatini recipe.
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Melissa Roberts
Author: Andrea Albin
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Ted Allen
Author: Paul Bartolotta
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Chef Neil Perry
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Author: Jeanne Kelley
Author: Zoe Singer
Author: Harriet Tupler
Author: Laura Werlin
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.