Eggplant Parmesan is one of the classic red-checkered-tablecloth Italian-American recipes, but I prefer this slightly easier and lighter recipe, with a very similar concept—combining eggplant with cheese and marinara sauce. This makes an elegant, satisfying side dish as well as a great entrée for a vegetarian meal (make sure your vegetarians eat dairy, though—there’s lots of it here). You could also make this dish with zucchini.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.