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: Bon Appétit Test Kitchen
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Rick Tramonto
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Author: Michael Lomonaco
Author: Nicholas Puniello
Author: Bon Appétit Test Kitchen
Author: Lana Sills
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
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: Andrea Albin
Author: Elena Faita-Venditelli
Author: Anna Thomas
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Connie Capani
Author: Sharon Buck
Author: Maura Chamberlain
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
Author: Alain Ducasse
Author: Julian Marucci