Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese

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.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

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!

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.

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.