Author: Bon Appétit Test Kitchen
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...
Author: Anna Stockwell
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Author: Anna Boiardi
Author: Charlotte Kinstlinger-Bruhn
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Aviva Goldfarb
Author: William Viets
Author: Gina Marie Miraglia Eriquez
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Anthony Bourdain
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
Author: Rick Tramonto
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Author: Andrea Albin
Author: Tina Thompson