This easy shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—cheesy, crumb-topped, and ridiculously indulgent.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
No, this isn't quite the classic cooked-for-days cassoulet you'll find in Gascony. This is cassoulet casserole. You'll find no complaints here.
A Thanksgiving classic revisited with an added emphasis on sugar and spice and, yes, everything nice. A sweet potato mash topped with marshmallow and—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.
Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this Thanksgiving.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
Given that its overnight rest insists you make this simple strata ahead of time, it sort of screams for a lazy Sunday morning, don't you think?
Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.
Ooooh baby, broccoli blanketed with a rich sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses--mozzarella, Gorgonzola, Fontina, and Parmigiano. May wanna loosen that belt.
Enchiladas that are not for the eminently indecisive, these offer you options galore--chicken, black bean, or some of each--tucked in a tortilla and smothered in sauce.
In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you'll feel no guilt nor regret over forsaking custom.
Personal Pan Lasagna14/16
This loosely defined "lasagna" is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.