Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Mark Taylor
Author: Maura Chamberlain
The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.
Author: Hong Thaimee
Author: Judith Fertig
Author: Melissa Roberts
Author: Adeena Sussman
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Faith Durand
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Author: John Phillips
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Author: Bon Appétit Test Kitchen
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Heather Prudhon
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...
Author: Katherine Sacks
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Meredith Deeds
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz