French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red...
Author: Samantha Seneviratne
This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my...
Author: Martha Rose Shulman
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
Author: Florence Fabricant
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column. It is hearty sustenance that evokes memories of childhood and sweater weather. Its preparation is simple, but...
Author: Pierre Franey
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes...
Author: Yotam Ottolenghi
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with...
Author: Lidey Heuck
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
Author: Florence Fabricant
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
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
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
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
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century....
Author: Sarah DiGregorio
Author: Julia Reed
Author: Pierre Franey
Author: Marialisa Calta
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday...
Author: Mark Bittman
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
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately...
Author: Melissa Clark
Author: William L. Hamilton
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole,...
Author: Martha Rose Shulman
Author: Florence Fabricant
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: Molly O'Neill
Author: Molly O'Neill
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should...
Author: Martha Rose Shulman
Author: Florence Fabricant
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
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
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: 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
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: Pierre Franey
Author: Jane Sigal
Author: Peter Nichols
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: Joan Nathan
Author: Marian Burros
Author: Suzanne Hamlin
Author: Pierre Franey