Strata is the plural of stratum, and whether we’re talking about rocks or recipes, it refers to layering. Here, it is a breakfast casserole layered and bound with custard, almost like a savory bread pudding. What’s great about a strata is that it should be prepared and refrigerated the night before. The next morning, all you need to do is let it come to room temperature on the counter and bake. I’ve used fresh sage, an herb with soft, fuzzy gray-green leaves and a slightly bitter finish, to complement the flavor of the sausage and create another layer of flavor. It goes well with poultry, pork, and veal. Look for fresh bunches with no bruising and a clean, pungent aroma.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.