This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a...
Author: Pierre Franey
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
Author: Julia Reed
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
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Author: Martha Rose Shulman
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
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry...
Author: Craig Claiborne And Pierre Franey
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled...
Author: Melissa Clark
Author: Julia Reed
Author: Pierre Franey
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and...
Author: Melissa Clark
Author: Florence Fabricant
This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and...
Author: Melissa Clark
Now that I've discovered how delicious roasted cauliflower is and how easy it is to do it, that's the only way I want to cook it. It might be difficult to abstain from eating the cauliflower before you've...
Author: Martha Rose Shulman
Author: Marialisa Calta
Author: William L. Hamilton
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: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
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: Bryan Miller And Pierre Franey
This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving buffet. Making the lasagna is not time-consuming...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jane Sigal
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes." She devised it for leftover roast duck...
Author: David Tanis
Author: Florence Fabricant
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
Author: Pierre Franey
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn't hesitate to serve this as a main dish.
Author: Martha Rose Shulman
Author: Marian Burros
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
Author: Joan Nathan
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
Author: Amanda Hesser
Author: Julie Sahni
Author: Molly O'Neill
Author: Florence Fabricant