I hope you’ve saved some meatballs and sugo (page 146) for this wonderful fresh-pasta lasagna. But if you haven’t, you can follow the basic procedure using sliced, cooked Italian sausage meat instead of the meatballs and another tomato sauce. Note that you’ll need a bit more than a single batch of egg pasta dough—4 extra ounces to be specific—so just make two batches and freeze the extra.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.