Author: Katie Brown
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Deborah Madison
Author: Joan Nathan
Author: Sheila Lukins
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Jamie Oliver
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
Author: Edi Meadows Morrissette
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Author: Dona Kuryanowicz
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Author: Andrea Albin
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Janet Fletcher
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Paul Grimes
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Gianni Scappin
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Toni Cascio
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone