A traditional lasagna only in the sense that it uses layered stratas and lasagna noodles.
Author: GRECKLE
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Abraham Conlon
Author: Selma Brown Morrow
Author: Henry Tenney
These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom...
Author: Snacking in the Kitchen
Try this recipe for a spicy, flavorful alternative to the typical sausage and egg breakfast casserole. It is gluten free, too!
Author: Ellenheart
Baked in a bundt tin and topped with crispy sage leaves, this joyful stuffing will be the crowning glory of your Christmas feast (although any pudding...
Author: Jamie Oliver
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Author: Molly Baz
Go beyond the traditional biscuit and gravy with this Bolognese-style sauce.
Author: Farmland
All the flavors you love in a supreme pizza but without all the carbs. Serve with a side salad for a complete meal.
Author: Soup Loving Nicole
This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we...
Author: Jamie Oliver
This is the first meal Grant ever cooked for me! (It is also the best.)
Author: Shannon Bluestein
The combination of macaroni, cheese, little smokies, and carrots is awesome--my kids will even eat this, and that is saying something!
Author: Misty
Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
Author: Ana Menéndez
This cassoulet has a decidedly Cajun twist as it uses the 'holy trinity' (onion, bell pepper, and celery) instead of the French mirepoix (onion, carrot,...
Author: thedailygourmet
Homemade sausage sounds like a complicated endeavor, but this recipe is quick to make and flavored with sweet maple syrup and earthy sage.
A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor.
Author: Jose Napoleon Cuasay Artiaga I