Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted...
Author: Alexandra Shytsman
Author: Paul Grimes
Author: David Ruggerio
Author: Michael Lomonaco
Author: Jacques Pépin
Author: Jennifer Parisi
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Diane Phillips
Author: Al Herron
Author: Sheila Lukins
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
Author: Holly Smith
Author: Cook St. Helena
Author: Suzanne Tracht
Author: Dona Kuryanowicz
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Author: Nathalie Dupree
Author: Karin Korvin
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
Author: Cara Brunetti Hillyard
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy...
Author: Hellmann's®
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Frank Randazzo
Author: Bon Appétit Test Kitchen