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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Broccoli florets are topped with a cheese and cracker crust in this easily prepared casserole.
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Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
cooking.nytimes.com
This is a project recipe, to be sure But the result An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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Get Whole-Wheat Pasta with Sausage and Swiss Chard Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
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Get White Wine Fondue Recipe from Food Network
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Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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Jumbo pasta shells are stuffed with leftover cooked turkey, dressing, and 4 kinds of cheeses. The shells are baked with turkey gravy and a topping of more cheese for a great way to use leftover turkey.