This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...
Author: Anna Stockwell
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Author: Lora Zarubin
Author: Lidia Bastianich
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy...
Author: Hellmann's®
Author: Bon Appétit Test Kitchen
Author: Danny Toma
Author: Anya von Bremzen
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Dona Kuryanowicz
Author: Rick Rodgers
Author: Nathalie Dupree
Author: Oriana Neri
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
Author: Karin Korvin
Author: Suzanne Tracht
Author: Holly Smith
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Cara Brunetti Hillyard
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Leon E. Soniat Jr.
Author: Anna Boiardi
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos