Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
A great recipe using leftover ham and biscuits from the holidays.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
A southern specialty, this rich and cheesy casserole is rib-sticking good.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.