Author: Ila Walrath
Author: Sara Foster
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
Author: Jeff Koehler
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Molly Stevens
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Lillian Chou
Change up your typical pasta casserole with these fun vegetarian lasagna rollups-they're like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you'll...
Author: Maggie Shi
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Melissa Roberts
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
Author: Kevin Taylor
Author: Suzanne Goin
Author: Sara Dickerman
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Author: Georgia Downard
Author: Kay Chun
Author: Charlotte Kinstlinger-Bruhn
Author: Victor Commisso
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Andrew Carmellini