I love baked pastas of all kinds (as you probably know), as long as the gratinato, the cheese topping, is properly applied with a light touch, and baked sufficiently, so the cheese is deeply colored, melted, and perfectly crisp at the same time. This Calabrian baked cavatappi has two touches I particularly appreciate: a layer of sliced hard-cooked eggs inside (lending more taste and more protein), and an extra dimension of crunch from bread crumbs on top. You can enhance many other baked pasta recipes this way.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.