Italian
How to Tell the Difference Between Cornmeal, Corn Flour, Polenta, and Grits
There’s no shortage of dried corn products. Here’s how to tell them apart.
Quick Baked Chicken Parm
This faster, healthier version of standard chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Calzones With Chorizo and Kale
Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
Pantry Pasta
You probably already have everything you need to make this pasta in your pantry.
Crispy Gnocchi With Littleneck Clams
Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
How Cooking Pasta in Less Water Can Save the Planet
Or at least save you a few bucks on your energy bill.
Chicken Caesar Salad With Crispy Kale
Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.
3-Ingredient Creamy Pumpkin Pasta
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
Polenta Budino With Plum Marmellata
Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.
Mussels With Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
How to Buy the Best Eggplant
Sweet and silky? Or seedy and bitter? Knowing how to pick this late-summer vegetable makes all the difference.
Our Best New Pizza Recipes
Around the world in eight slices.
Grilled Steak Panzanella Salad
Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.
The Hyper-Regional Pizza Style You've Never Heard Of
Trenton isn't nearly as famous for its "tomato pies" as Philly is for its cheesesteaks. And that's just plain silly.
The Secret to Making Wood-Fired Pizza at Home
You don't need to drop thousands of dollars to score wood-fired pizza in your own backyard. All you need is a standard-issue kettle grill and one special piece of gear.
The Easiest Way to Make Stracciatella Ice Cream
Take a cue from the Italians and fill your vanilla ice cream with delicate shards of chocolate instead of chips.
How to Make a Creamy Italian Ricotta
If you have milk and cream, you're halfway there.
The Trick That Makes Red Peppers Even Better
No roasting required.
Spicy Confit Chiles
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.