Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Author: Amy Finley
Author: Sarah Copeland
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Author: Bon Appétit Test Kitchen
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
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
Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment...
Author: Ree Drummond
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Bruce Aidells
Author: Melissa Roberts
Author: Giada De Laurentiis
Author: Brianna P. Burks
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Jeanne Kelley
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Author: Elisa Mazzaferro-Rosenberg
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
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: Lora Zarubin
Author: Brian S. Hale