An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has the sauce on top of the cheese, has particularly...
Author: Amy Emberling
The tortillas and filling are layered (instead of rolled) to reduce prep time.
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Author: Faith Willinger
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Lillian Chou
Author: Lillian Chou
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Author: Geoffrey Selling
Author: Giada De Laurentis
This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."
Author: Katherine Sacks
Author: Kemp Minifie
Author: Gina Marie Miraglia Eriquez
Author: François Kwaku-Dongo
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...
Author: Katherine Sacks
Author: Zoe Singer
Author: Charmaine Haravey
Author: Colin Cowie
Author: Gina Marie Miraglia Eriquez
Author: Tori Ritchie
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.
Author: Joe Beddia
Author: Cynthia Graubart
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Author: Paul Kahan
Author: Lidia Matticchio Bastianich
Author: Matthew Mead
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen