Author: Donna Hay
Author: Connie Capani
Author: Graham Elliot
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
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Author: Charlotte Kinstlinger-Bruhn
Author: Andrew Carmellini
Author: Molly Stevens
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Karen DeMasco
Author: Sisi Carroll
Author: Victoria Granof
Author: Mike Lata
Author: Melissa Roberts
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
Author: Lidia Matticchio Bastianich
Author: Ron Silver
How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.
Author: Emilie Raffa
Author: Cat Cora
Author: Deborah Madison
Author: Victor Commisso
Author: Kevin Taylor
Author: Molly Stevens
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: Marilyn B. Leone
Author: Bruce Aidells