Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for...
Author: Sarah DiGregorio
Author: Paul Grimes
Author: Lorraine Stevenski
Author: Marge Perry
Author: Mathieu Palombino
Use regular broccoli instead of broccoli rabe for a more kidfriendly version.
Author: Mary Frances Heck
Author: Maggie Ruggiero
Author: Danielle Brackett
Author: Karen Adler
Author: Bon Appétit Test Kitchen
Author: Veronica Chambers
Author: Lora Zarubin
Author: Lillian Chou
Author: Amelia Saltsman
Author: Andrew Weil, M.D.
Author: Mark Van Wye
Author: Melissa Roberts
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Author: Lana Sills
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Maria Helm Sinskey
Author: Lana Sills
Author: Jamie Oliver
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Author: Diane Rossen Worthington
Author: Jean Anderson
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Melissa Roberts
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich