This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped with another sauce, such as béchamel. But we decided to skip the extra layer of sauce and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don’t pull out your best dinnerware for this one. It’s so tasty, you’ll want to throw your plate and yell “Opa”! Note that the cheeses won’t really melt. They will soften and become nice and creamy, but it won’t be gooey like a Cheddar or American cheese.
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.