Team this dish with a mixed green salad for a delicious lunch.
Author: Joan Lang
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
Author: Mindy Fox
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you...
Author: Lidia Bastianich
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Lora Zarubin
Author: Maggie Ruggiero
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Jamie Oliver
Author: David Downie
Author: Michael Romano
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Lidia Bastianich
Author: Maria Thomann
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
Author: Raymond Sokolov
Author: Catherine McCord
Author: Michael Lomonaco
Author: David Allen
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
Author: Chris Morocco
Author: Fredéric Morin
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Rochelle Palermo
Author: Tamra Davis