Author: Marcella Hazan
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Author: Chris Schlesinger
Author: Paul Grimes
Author: Sheila Lukins
Author: Karin Korvin
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Maria Watson
Author: Deborah Madison
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Fran McCullough
Author: Rosita Missoni
Author: Charlie Trotter
Author: Nathalie Dupree
Author: Sally Schmitt
Author: Lora Zarubin
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Al Herron
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Katie Brown
Author: April Bloomfield
Author: Melissa Roberts