Baked Ziti with Sausage and Béchamel
A delicious and easy pasta casserole to make for a crowd! Topped with our 5 minute Bechamel Sauce and using store bought Marinara it comes together quickly and can be made ahead of time!
Crab Manicotti with Bechamel Sauce
This white manicotti is stuffed full of delicious, flaky crab meat, smothered in a creamy bechamel sauce. Be sure to use the freshest crab you can find as seafood quality certainly makes a difference. This is a decadent seafood pasta dish that the whole family can enjoy.
Sausage Lasagna
We wanted an extra-cheesy sausage lasagna that was full of all the flavors of Italian sausage and that held up structurally when served (rather than slipping into a flat mess on the plate like so many others). The right choice of ingredients—and our precise layering technique—make for the most flavorful and structurally sound lasagna we’ve […]
Chicken, Leek & Roast Potato Pie
I nearly always make too much rice, too much pasta, and too many roast potatoes. If you’re the same, this dinner is the perfect way to use up a handful of crispy potatoes. It’s one of the most comforting pies I’ve ever made. Just serve it with some roasted veggies.
Cheesy au Gratin Potatoes
Few foods seem as all-American as potatoes. But what you actually get from au gratin potatoes can range from curdled cream and unevenly cooked potatoes to cheese that's barely there and slices that fall into sloppy heaps. This American classic needed perfecting.The choice of potato was critical for our Cheesy au Gratin Potatoes. We settled […]
Crispy Onion Scalloped Potatoes
These Fried Onion Scalloped Potatoes are slices of russet potatoes smothered in a creamy cheese sauce, and topped with crispy, golden-fried onions – a delicious twist on a classic recipe.
Double-Apple Bread Pudding
For a bread pudding that was chock-full of apple flavor, we chose bright Granny Smith apples and combined them with cubes of toasted challah and a rich custard laced with autumnal spices. Par Cooking the apples in a little water, butter, and sugar prior to combining them with the bread and custard not only helped […]
Greek Baked Vegetables (Briam)
The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic, and herbs—that are the main attraction. Because potatoes take […]
Greek-Style Baked White Beans in Tomato Sauce (Gigantes Plaki)
Gigantes plaki, or Gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried Gigante beans, a type of large, white runner bean—they are not lima beans, contrary to […]
Entomatadas
Entomatadas are a Mexican dish like and Enchilada but made with a delicious tomato sauce.
Reese Witherspoon’s Cornbread Chili Pie (Tamale Pie)
This recipe comes from Reese Witherspoon’s cookbook Whiskey in a Teacup and it is delicious, homey comfort food through and through. It’s the ideal easy weeknight meal – quick to make and it comes together in one pan, but best of all, it’s positively scrumptious.
Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)
Though Pastel azteca translates from the Spanish as “Aztec cake,” the dish often is referred to in English as Mexican lasagna, enchilada casserole or tortilla pie—and understandably so. It is comprised of corn tortillas layered with sauce, meat, cheeses, crema (a cultured cream similar to crème fraîche) and vegetables; a stint in the oven […]
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Tex-Mex Cheese Enchiladas
Unlike their Mexican kin, Tex-Mex enchiladas have no meat and no tomatoey sauce. Instead, a smoky chile gravy provides the bulk of flavor in the dish. Dried ancho chiles, along with cumin, garlic, and oregano, are the perfect backbone for our roux-based sauce, and a splash of vinegar brightens it up. Instead of going with […]