This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasta and white beans.
Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink.
This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
Kale and spaghetti, a combination we didn't know we needed, presented by Brizo.
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Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
See Chrissy’s recipe: Pasta With Sun Gold Tomatoes and Balsamic Glaze Read more: 61 Impeccable Pasta Recipes to Give a Twirl
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
