Author: Lori De Mori
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Victoria Granof
Author: Lillian Chou
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Author: Michael Romano
Author: Bon Appétit Test Kitchen
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Matt Lee
Author: Madhur Jaffrey
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Amy Finley
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Frank Stitt
Author: Bon Appétit Test Kitchen
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Nathalie Benezet
Author: Susan Feniger
Author: Suzanne Goin
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Ian Knauer
Author: Jeanne Kelley
Author: Fran McCullough
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: James Boyce
Author: Alexis Touchet
A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.
Author: Matt Lee
Author: J. M. Hirsch
Author: Melissa Roberts
Author: Ruth Cousineau