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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Agnolotti With Artichoke Sauce

(Food Network Magazine, March, 2011)

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Agnolotti with Sweet Peas and Goat Cheese

(Bon Appétit, January, 2007)

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Ah, Ha! Mac N Cheese

(Food Network Challenge, Episode: Mac And Cheese, Season: 5)

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Alessandra Spisni’s Ragů alla Bolognese

(Saveur, April, 2008)

Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
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Alfredo Sauce (with fettuccine)

(Cooking Light, October, 2001)

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Alice Jo’s Spaghetti Sauce

(Paula’s Home Cooking, Episode: Paula Goes International, Season: 5)

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Alice Lenora Duke Wooten’s Tipsey Cake

(Southern Cakes by Nancie McDermott, 2007)

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All-American Lasagna

(Every Day with Rachael Ray, September, 2012)

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Almond and Radicchio Tagliatelle

(Washington Post, December, 2010)

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Almond-Herb Pesto Pasta with Artichoke and Tomato

(Every Day with Rachael Ray, August, 2009)

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Almond-Herb Pesto Pasta With Artichoke And Tomato

(Every Day with Rachael Ray, August, 2009)

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Almost Hands-Free Lemon Risotto With Chicken, Fennel, and Green Olives

(Cooks Illustrated, May/June, 2010)

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Almost Hands-Free Risotto With Chicken and Herbs

(Cooks Illustrated, May/June, 2010)

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Almost Hands-Free Risotto With Parmesan and Herbs

(Cooks Illustrated, May/June, 2010)

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Almost Hands-Free Saffron Risotto With Chicken and Peas

(Cooks Illustrated, May/June, 2010)

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Almost Hands-Free Spinach Risotto With Chicken, Leeks, and Garlic

(Cooks Illustrated, May/June, 2010)

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Alpine Mushroom Pasta

(EatingWell, March/April, 2009)

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.
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Amalfi Calamari Pasta

(Bon Appétit, January, 2011)

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Amatriciana-Style Rigatoni

(Southern Living, October, 2007)

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American-Italian All’amatriciana

(30 Minute Meals, Episode: Believe In Bacon, Season: 17)

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Angel Hair Pasta Bolognese

This modern twist on classic spaghetti Bolognese uses angel hair instead of spaghetti. The sauce can be made in advance and frozen, so before guests arrive all you'll have to do is defrost the sauce, cook the pasta and head for the wine - or beer - cellar.
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Angel Hair Pasta Delight

(Cooking Light, November, 2002)

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Angel Hair Pasta in Quick Tomato Sauce With Shrimp

(Boston Globe, December, 2010)

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Angel Hair Pasta with Broccoli and Herb Butter

(Bon Appétit, September, 2003)

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Angel Hair Pasta With Clams, Radishes and Spinach

(What’s for Dinner? by Curtis Stone, 2013)

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