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Three Bean Soup

For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...

Author: Molly Baz

Kale Salad with Dates, Parmesan and Almonds

With a savory salad. Dress kale a day ahead; toss at the table.

Author: Zoe Singer

Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...

Author: Andrea Bemis

Gluten Free Pizza

Author: Zoe Singer

Oysters Bienville

Author: Leon E. Soniat Jr.

Pasta Carbonara with Cabbage and Mushrooms

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Author: Anna Stockwell

Skillet Stuffing With Italian Sausage and Wild Mushrooms

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time...

Author: Anna Stockwell

Salvadorian "Quesadilla" Cake

Author: Lorri Lanning

Tuscan Vegetable Soup (acquacotta)

Author: Faith Heller Willinger

Spring Greens and Leek Gratin

So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...

Author: David Tamarkin

Green Onion Parmesan Popovers

Author: Bruce Aidells

Turnip Gratin

Author: Holly Smith

Instant Pot Italian Chickpea Stew with Pesto

Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.

Author: Janet A. Zimmerman

Collard Green Olive Pesto

Author: Danny Toma

Stuffed Zucchini

Author: David Ruggerio

Lentil Soup with Wheat Berries and Kale

This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...

Author: Carla Lalli Music

Roasted Garlic Soufflé

Author: Paul Grimes

Chicken Parmesan Burgers

Author: Bon Appétit Test Kitchen

Gratin of Butternut Squash

Author: Jacques Pépin

Gina's Arancini

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Author: Anna Francese Gass

Simple Veal Pasta Sauce

Author: Marcella Hazan

Parmesan Chicken Cutlets

Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.

Author: Bon Appétit Test Kitchen

Corn, Zucchini, and Tomato Pie

Author: Diane Phillips

Easy Garlic and Onion Bread Wedges

Author: Robin Levy Goetz

Eggy Grits Soufflé

Author: Sheila Lukins

Pasta Carbonara with English Peas

Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly...

Author: Joshua McFadden

Parmesan Polenta with Ham

Author: Karin Korvin