Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Frank Randazzo
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.
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
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Toni Cascio
Author: Paul Grimes
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
Author: Georgia Downard
Author: Geoffrey Selling
Author: Edwin Goto
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better...
Author: Claire Saffitz
Author: Alexis Touchet
Author: Lawrence Karol
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Lora Zarubin
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
Author: Louise Pickerel
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Mark Taylor
Author: Bon Appétit Test Kitchen
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Author: Janneke Vreugdenhil
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones...
Author: Andy Baraghani
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone
Author: Bruce Aidells
Author: Nancy Grubin
Author: Bruce Aidells
Author: Michael Lomonaco
Author: Maura Chamberlain