The delicate crust of this galette gets a warm spiciness from fresh sage.
Cooks' note:
Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This side dish is flavorful enough to also serve as a main course.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This little squash loves big-flavor toppings.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.