Pat: This is another one of those dishes that take me back to my childhood. I loved my momma Lorine’s lasagna, and to this day, I crave the molten layers of gooey cheese, rich tomato sauce, tender noodles, and beef. The pleasure of this dish is not just in the eating, it’s in the making and baking. When Momma’s lasagna is in the oven, our entire house smells like an Italian grandma has moved in. Lucky for me, my family loves this dish as much as I do, and Gina has learned to make this lasagna as well as my mom does. We like to make ours with cottage cheese, because we love the tangy flavor, but you can substitute the traditional ricotta if you prefer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.