This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom...
Author: Lidey Heuck
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're...
Author: Samantha Seneviratne
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic...
Author: Pierre Franey
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the...
Author: Yotam Ottolenghi
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column. It is hearty sustenance that evokes memories of childhood...
Author: Pierre Franey
Author: Florence Fabricant
This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled...
Author: Martha Rose Shulman
Author: Julia Reed
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous...
Author: Sarah DiGregorio
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
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
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
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish...
Author: Bryan Washington
Author: Julia Reed
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional...
Author: Melissa Clark
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals....
Author: Craig Claiborne And Pierre Franey
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta...
Author: Melissa Clark
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight,...
Author: Mark Bittman
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In...
Author: Melissa Clark
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Author: Martha Rose Shulman
This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in...
Author: Melissa Clark
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: Florence Fabricant
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
Author: William L. Hamilton
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Marialisa Calta
Author: Pierre Franey
Author: Suzanne Hamlin
Now that I've discovered how delicious roasted cauliflower is and how easy it is to do it, that's the only way I want to cook it. It might be difficult...
Author: Martha Rose Shulman
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Author: Martha Rose Shulman
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater...
Author: Sam Sifton
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500...
Author: David Tanis
This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Bryan Miller And Pierre Franey
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Peter Nichols
Author: Jane Sigal
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Molly O'Neill