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magazine 1998 10 mozzarella topped peppers with tomatoes and garlic
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Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.
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This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
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3.7
(3.67)
Easy
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This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
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The unsung hero of this dish? The nutty-sweet garlic.
4.0
(3.97)
Quick
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
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Easy
Easy
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Serve this small plate (or meze) with two others—Zucchini Patties with Feta and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.