For her holiday party one year, my friend Elizabeth served a row of meat loaves that were presented on her finest China platters and had been stuffed with spinach and cheese. I loved that, and occasionally follow her lead for just a regular Tuesday night meal. To stuff, place half the meatloaf mixture in the loaf pan. Using a spoon, make a well down the length of the middle, then add thawed frozen spinach and mozzarella cheese into the well. Cover with remaining mixture and proceed as directed.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.