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. The kale practically melts in this casserole,...
Author: Martha Rose Shulman
Author: Jane Sigal
Author: Florence Fabricant
Author: Joan Nathan
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
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
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 noodles: You don't have to boil them, nor do...
Author: Melissa Clark
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 cool enough to handle easily when you're ready to...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: Molly O'Neill
Author: Barbara Kafka
Author: Julie Sahni
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 these casseroles with pounds of ricotta and...
Author: Martha Rose Shulman
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 addition to any feast, and requires only a single...
Author: Sam Sifton
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 and contentment in equal measure. We built it out...
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 the cut-up chicken well on all sides. Saute the onions,...
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 to its success comes from undercooking the pasta...
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 addition to any feast, and requires only a single...
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