The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.