Author: Piero Selvaggio
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
Author: Tony DiSalvo
Author: Todd English
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: Amy Bloom
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
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
Team this dish with a mixed green salad for a delicious lunch.
Author: Tamra Davis
Author: Raymond Sokolov
Author: Ian Knauer
Author: Patricia Wells
Author: Andrew Carmellini
Author: David Allen
Author: David Downie
Author: Catherine McCord
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: Jamie Oliver
Author: Fredéric Morin
Author: Bon Appétit Test Kitchen
Author: Michael Romano
Author: Edi Meadows Morrissette
Author: Michael Lomonaco
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: Mindy Fox
Author: Lidia Bastianich
Author: Roy Finamore
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