Pepperoni Panzanella
Alex Lau
Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.
The summer salad stalwart gets a makeover.
This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Beer cheese dip meets mac and cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).