You haven’t had a baked ziti like this before. Our version of this traditional favorite enhances the flavor with a creamy co-mingling of tangy Gorgonzola, nutty fontina, mozzarella, and sharp Parmesan cheese. Since this is such a rich and filling dish, it’s great to serve when entertaining both vegetarians and meat lovers. Who doesn’t love cheesy baked pasta? If you can’t find Gorgonzola or fontina at your local market, you can substitute! Use regular ol’ blue cheese for the Gorgonzola and replace the fontina with shredded Italian cheese mix. These prepared cheese mixes usually include a variety of tasty Italian cheeses that complement this dish perfectly.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.