Grilled Fontina with Artichokes and Mushrooms

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Turn humble onions into this thrifty yet luxe pasta dinner.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.