Everybody has a tried and true basic lasagne recipe, but occasionally it’s nice to try something different. Somewhere along the way, I decided to replace the meat with beans, and the result was a hit. This lasagne keeps well in the refrigerator, and if you have leftovers, they freeze well. When I was single and living in Nashville, I would cool this lasagne and freeze portions in individual freezer bags. It was perfect to pull one out of the freezer in the morning before I went to work in the studio, then microwave it for a minute or two when I got home in the evening.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.