Think of a strata as a savory bread pudding; here, leftover stuffing serves as the bread.
Test-kitchen tip:
Use any leftover white-bread stuffing (even one with sausage), but not a cornbread stuffing.
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.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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!
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This side dish is flavorful enough to also serve as a main course.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.