These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Author: Claire Saffitz
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's...
Author: Anna Stockwell
Author: Kay Chun
Author: Pati D'Eliseo
Author: Molly Stevens
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping to soft, tender broccoli is just way under optimal...
Author: Raquel Pelzel
Author: Gina Marie Miraglia Eriquez
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
Author: Lora Zarubin
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
Author: Geoffrey Selling
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Author: Cesare Casella
Author: Bruce Aidells
Author: Alexis Touchet
Author: Mark Taylor
Author: Louise Pickerel
Author: Paul Grimes
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Author: Rick Browne