Author: Lana Sills
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
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
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: Rick Tramonto
Author: Elena Faita-Venditelli
Author: Bon Appétit Test Kitchen
Author: Anna Thomas
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Andrea Albin
Author: Maura Chamberlain
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
Author: Connie Capani
Author: Sharon Buck
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Julian Marucci
Author: Alain Ducasse
Throw this Cheesy Baked Broccoli from Delish.com into your veggie rotation.
Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it balance and richness.
Author: Shai Sevier
Author: Janine Whiteson