This classic Italian pantry dish is typically made with bucatini or spaghetti, but any pasta you prefer can be used here. The end result tastes far more dynamic than you would expect. And if you have a bottle open, feel free to add a splash of wine to the sauce while it cooks.

I'm adding ground pistachios to this traditional and beloved Greek dessert because I love the way pistachio pairs with orange and honey. However, you can substitute 1 cup of almond flour for the pistachio and flour mixture if that is what you have on hand. This cake really lets the honey flavor shine and is perfect no matter the time of year.

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It’s the perfect dish for a holiday or a plain old Sunday morning.

Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

The origins of pierogies are foggy; some say Eastern Europe, and some say Marco Polo brought them over from China. Regardless, it's no doubt that these dumpling-like pillows are an iconic staple in Polish cuisine. Feel free to experiment with the filling once you get a hang of the recipe.

This is literally carbonara risotto stuffed with cheese that is breaded and then deep-fried until golden brown. It’s the perfect use for any form of leftover rice.

Hachis Parmentier is akin to shepherd’s pie, but is a French version usually made with white or red wine. You can use any leftover ground meat, root vegetables and herbs that you have on hand. It’s the perfect recipe to clean out your fridge.

Cacciatore is a beloved rustic Italian dish that is most often made with braised chicken or rabbit. This is a version truer to one I’ve had in Northern Italy, with white wine and capers. The Fresno chile pepper is my touch that adds the perfect amount of mild heat, but feel free to omit it if you are sensitive to spice.

This chicken gets tons of flavor from a lemon honey Dijon marinade, and gets further delicious when it roasts in the oven with fennel, onion and rosemary.

Nanaimo Bars are a Canadian three-layer, no-bake dessert bar with a coconut crumb crust, custard filling and chocolate ganache topping. Molly is upping her ode to Canada and flavoring with sweet maple syrup as well. She thinks they’re sweet, custardy, chewy…and she can’t get enough!

These muffins are like a combination of the best parts of blueberry muffins and coffee cake. We had something similar while staying at Claridge's Hotel in London and I knew I had to try to recreate the recipe at home. They're a great choice for breakfast or a brunch buffet, but I also really like them with a cup of tea in the afternoon.

This is the one Italian sub to rule them all. Follow my lead and you will create the most perfectly balanced Italian sub/grinder/hero/hoagie, fit for a king.

Feel like a queen with a trio of tea sandwiches, including Curried Turkey and Apple, Herby Radish and Butter, and Smoked Salmon with Creamy Feta.

Sunny and I like to cook a lot of the same things, and one of them is potatoes. She fell in love with this potato cake recipe when she saw it pop on my Instagram page, and the rest is history. I think she actually called me to discuss the way it looked and when was I going to make one just for her. Believe me, these potatoes are so good, this cake has been known to serve just one to two people. It's a recipe near and dear to my heart because I will pull it out on any number of occasions. I make it ahead for a dinner party. I make it "just because" and I will even bust it out cooking on a competition show. It's such a simple combo and can be really "zen" to layer the potatoes in the skillet. It requires a leap of faith, and the results are worth it.

This recipe is inspired by the meatballs I had one summer at a café in Florence, Italy. We devoured them right when they hit the table and proceeded to order them three more times! Italian food is remarkably simple and prepared with restraint and respect for each ingredient, and these meatballs in tomato sauce are no exception.

One of the best things about a great meal out is having a few leftovers to take home and reimagine in the kitchen. I have made croquettes from mashed potatoes and fried leftover mac and cheese from the best restaurants. This is one of my quick fixes for take home steak. I found this unique sugar and oil technique from a Vietnamese chef online and have used it as the beginning of many sauces since. It adds a rich depth of flavor, and despite being part sugar, it doesn't make this or any savory dish too sweet. It's a nice balance, and worth adding to your repertoire.

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.

This is inspired by mafroum, a Libyan dish made of meat-stuffed potatoes that you fry and then braise. In an old-school Midwest move, Molly makes them in the style of twice-baked potatoes. With a drizzle of sweet, spicy, and tangy harissa ketchup for dunking, these are “dream boats.”

A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.

The easiest, comforting meatloaf recipe converted from Ina Garten / Food Network, to cook in vita clay pot for 40 minutes! It was soooo... delicious that my daughter kept asking to add more and more on her plate,... yes, it was heavenly! Yum! If you are looking for keto, low carb or gluten free version of the meatloaf

According to French culinary lore, one of the Tatin sisters dropped an apple tart on the floor and served it as it landed—in other words, upside down with the fruit on top! (I even read in one book that the tart fell down a flight of stairs.) An unlikely story, but I agree that accidents in the kitchen can lead to magnificent classic dishes like this. Apples always get so much love and the spotlight; it is the iconic fruit to use here, so feel free to sub in Granny Smith, Rome or Braeburn apples. If you know me at all, I am forever championing pears, and they can often be found firm and slightly underripe, which is good for this dessert. Mushy, fully ripe pears need not apply here. I like Anjou or Bartlett for their reliable (and usually non-mealy) texture. Forelle pears are great if you want to double the amount and use these mini pears for added drama. For puff pastry, buy a frozen (square/rectangular) sheet larger than the pan. You can also use a few layers of phyllo brushed with butter in its place. All utensils and the skillet have to be clean for this recipe, or the caramel can become fussy and grainy. Resist the urge to stir the caramel as it cooks. Just watch it as it melts and caramelizes. Also: be careful, caramel is VERY simple to make but also VERY hot to handle.

Easy and delicious summer recipes from Canada's own Mary Berg!

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

I love a good shortcut, and even more, I love to share them. This is a quick home cook's remedy to crème brûlée that is making its rounds online. I add my own twist for flavor and curb appeal, and voilà, no one knows just how easy this dessert is unless you tell them!

Mary’s Go-To Pasta Salad is always a must, with quick pickled onions, store-bought pesto and jarred tuna.

Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.

French toast has always been one of my favorite breakfast dishes. And really, what's not to love? It's buttery, doughy, perfectly sweet, and easy to make. So

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

It's got every single thing you want in a go-to pasta dish.

An earthy, hearty blend of mushrooms is exactly what you need for any meat-free lasagna. A tip is to prepare the béchamel and mushroom-kale mixture a day in advance to make assembly a little quicker on the day of.

I often share my “trough salads” on my Instagram. They get the name "trough" because I mix whatever is in my fridge together, serve the salad in a metal mixing bowl and usually eat it while sitting on the couch, watching TV as I shovel the salad into my mouth. This version is inspired by all my cohosts — giardiniera for Jeff, bacon for Sunny, soft herbs for Geoffrey and Dijon for Alex.

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

What’s a tea party without dessert? I love a layered and fun dessert bar that satisfies texture, taste and decadence. I start with an easy shortbread crust for #TeamTexture, and layer caramel on top. A millionaire bar is nothing without chocolate and, of course, the sweetness must be balanced with a little savory, so these bars go perfectly with some flaky salt.

Make sure you have yourself a hot cup of strong coffee when these beautiful biscotti are ready to eat, because while this biscotti is the best you'll have, the pro move is to dunk it, count to three, then take a bite. You will quickly inhale three of these without even knowing.

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

This recipe is sponsored by Quaker. Toss together these carrot cake-inspired oats at night and wake up to a sweet spring breakfast.

Adding honey to the cottage cheese gives it a cheesecake-like flavor that is a great pair with the flavors of baklava. The croissant is meant to mimic the crispy texture of filo in traditional baklava, but you can use any bread you like for this recipe.

I love the flavor of cornmeal. The ginger and golden raisins are little tangy notes that bring out the flavor of the cornmeal in the scones themselves. The cream and butter give the scones moisture but makes them light at the same time. These scones can go sweet or savory. Reduce the sugar by half and fold in some roasted corn and thinly sliced jalapeño to take this recipe in another great direction. You can even sub mustard powder for the ground ginger to make it more savory. This makes a great companion to a platter of ribs or a fried chicken dinner. If you’re planning ahead, keep these scones, raw, in the freezer and bake them off one at a time, as you want. I serve these with apricot jam and soft butter with salt sprinkled on top. The most important baking tip I can offer here is not overworking the dough once you add the butter and cream. The less you mix, the more tender the scone. Don’t like raisins? Simply omit. But the chewy texture of them is nice here.