Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto BreadsticksCon Poulos
In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
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.
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.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.