Author: Diane Phillips
Author: Molly Wizenberg
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: Leon E. Soniat Jr.
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...
Author: Carla Lalli Music
Author: Wolfgang Puck
Author: Bon Appétit Test Kitchen
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Bruce Aidells
Author: Chris Schlesinger
Author: Toni Cascio
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Shawn McClain
Author: Maria Watson
Author: James Beard
Author: Lorri Lanning
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