Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."
Author: Martha Rose Shulman
Author: Moira Hodgson
Cooks often wonder why there's vodka in this classic recipe: wine, not the hard stuff, is usually used in cooking. The answer is that it lightens the dollops of heavy cream and Parmesan cheese in the sauce,...
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Author: Julia Reed
Author: Nancy Harmon Jenkins
Author: Marian Burros
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance....
Author: Alexa Weibel
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato,...
Author: Sarah Copeland
Author: Moira Hodgson
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake...
Author: Martha Rose Shulman
Author: Linda Wells
Author: Moira Hodgson
Author: Florence Fabricant
Author: Amanda Hesser
Author: Mark Bittman
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe...
Author: Alexa Weibel
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn't always include...
Author: Martha Rose Shulman
For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage....
Author: Florence Fabricant
Author: Pierre Franey
Author: Melissa Clark
Author: Marian Burros
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze...
Author: Julia Moskin
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Jane Sigal
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and...
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Trish Hall
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: William Grimes
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson