Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Author: Lukas Volger
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Author: Lora Zarubin
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Ellie Krieger
Author: Lora Zarubin
Author: Julia Turshen
Author: Bon Appétit Test Kitchen
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
Author: Deborah Serangeli
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Author: Isabella DeFazio
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were...
Author: Drew Ramsey, M.D.
Author: Ina Garten
This easy steak dinner only requires a few ingredients but is full of rich, satisfying flavor.
Author: Molly Baz
Author: Connie Capani
Author: Susan Spicer
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Author: Anna Thomas
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Polly Tafrate
Author: Rebecca Rather