Author: Molly O'Neill
Author: Joan Nathan
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn't hesitate to serve this as a main dish.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
This lasagna layers noodles, polenta, mozzarella, sauce and broccoli rabe for a wonderfully savory and multi-textured one-dish meal. A note about the lasagna...
Author: Melissa Clark
Author: Molly O'Neill
I also call this "pink lasagna," as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be...
Author: Martha Rose Shulman
If your Swiss chard has wide stems, keep them handy. You can use them in a number of dishes, including this rich gratin.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Marian Burros
Author: Molly O'Neill
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Julie Sahni
This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful...
Author: Sam Sifton
Author: Barbara Kafka
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer...
Author: Sam Sifton
Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown...
Author: Pierre Franey
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key...
Author: Alison Roman
Author: Florence Fabricant
Author: Florence Fabricant
This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful...
Author: Sam Sifton
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Author: Martha Rose Shulman
Author: William L. Hamilton
Author: Pierre Franey
Author: Florence Fabricant