I know! I know! Refrigerated dough? But this dish works beautifully as a side, and when you’re making the rest of the meal from scratch this recipe will come in very handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyère make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don’t tell anyone about the refrigerated dough, and they’ll never know.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This piquant French sauce comes together in the blender in just five minutes.