Author: Geoffrey Selling
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
Author: Kemp Minifie
Author: Giada De Laurentis
Author: Jennifer Iserloh
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Joan Lang
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron...
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Author: Sara Foster
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle...
Author: Sara Dickerman
Author: Joanne Weir
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...