Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Author: Sheila Lukins
Author: Michael Lomonaco
Author: Chef Joshua McFadden
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Gianni Scappin
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted...
Author: Alexandra Shytsman
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Toni Cascio
Author: Janet Fletcher
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
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
Author: Ruth Cousineau
Author: Katie Brown
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Author: Jamie Oliver
Author: Diane Phillips
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Paul Grimes
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
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
Author: Frank Randazzo
Author: Sheila Lukins