Spinach Basil Pesto
Author: Daniel Holzman
Savory Parmesan Pain Perdu with Poached Eggs and Greens
Author: Melissa Roberts
Shallot Tarte Tatin
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Spinach and Bechamel Gratin
Author: David Allen
Zuni Ricotta Gnocchi
Author: Judy Rodgers
Penne con Pomodori al Forno
Author: Vittoria Alberghetti
Parmesan Toasts with Prosciutto and Fig Jam
Author: Maria Helm Sinskey
Ramp and Sausage Risotto
Author: Bon Appétit Test Kitchen
Potato Gratin with Porcini Mushrooms and Mascarpone Cheese
Author: Michael Lomonaco
Spaghetti à la Lasagne
Author: Michele Urvater
Meatball Frittata with Mozzarella and Tomatoes
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
Michael Romano's Secret Ingredient Soup
Author: Michael Romano
Cheesy Sweet Potato Crisps
Author: Adeena Sussman
Roasted Almond Ricotta Pesto with Olives
Author: Andrea Albin
Sicilian Style Potato Gratin
Author: Roy Finamore
Kale Salad with Pinenuts, Currants and Parmesan
Author: Dan Barber
Vegetable Tian
Author: Bon Appétit Test Kitchen