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Yellow Rice with Pigeon Peas

Author: Maggie Ruggiero

Green Olive Tapenade

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Author: Andrew Knowlton

Fillet of Trout with Tomato

Author: Daniel Young

Fried Fingerling Potatoes with Tarragon Sauce

Author: Bon Appétit Test Kitchen

Italian Salsa Verde

Author: Michael Chiarello

Vermicelli with Sauce alla Sofia

Author: Sophia Loren

Sicilian Turkey Burger

Author: Marge Perry

Tomato & Smoked Salmon Carpaccio

Author: Sheila Lukins

Monkfish with Ratatouille

Author: Georgia Downard

Steamed Winter Veggie Bowls

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted...

Author: Anna Stockwell

Niçoise Toasts

Author: Bon Appétit Test Kitchen

Green Olive Tapenade

Author: Craig C. Cantor

Halibut Fish Sticks with Dill Caper Tartar Sauce

Author: Bon Appétit Test Kitchen

White Beans Puttanesca

Author: Maggie Ruggiero

Italian Bread Salad

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Author: Lillian Chou

Italian Sausage with Grilled Broccolini, Kale, and Lemon

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Author: Chris Morocco