I like to use a combination of cherry tomato varieties for great flavor and color. This is a perfect destination for those cute baskets of Sweet 100s on display at…
This fruity and spicy dried red chile sauce, made with dried New Mexico and ancho chiles, turns ordinary corn tortillas and a few drizzles of sour cream into a feast.…
You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…
In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.
Like quiche or frittata, bread pudding is really just another great way to turn custard—eggs and dairy—into a filling dish. And though it's better known as "strata," that term is…
Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s…
This striking deep pink-purple dish is sweet from beets and apples, which contrast with earthy goat cheese, anise-flavored tarragon, and rich hazelnuts.
A quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs. Pimientos, easy to find near the olives in…
My mom is the queen of meat stews. This shepherd’s pie is no exception. The filling is a perfect blend of meat and vegetables, simmered together and then baked under…
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