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03/21/2013
Broccoli Casserole
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.
Issue #150
09/07/2012
Manicotti
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Lokshen Kugel (Savory Noodle Kugel)
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
02/17/2009
Baked Manicotti
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Issue #118
10/10/2008
Cheese Curd Tart
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Issue #115
11/23/2012
Cream Cheese Cinnamon Rolls
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 »
Issue #114
08/29/2007
Potato Gratin
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).
Issue #98
08/29/2007
Squash Gratin (Gratin de Courge)
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
09/04/2007
Turkey Tetrazzini
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
Issue #97
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
10/24/2007
Baked Chicken with Cheese and Cream Sauce
This rich, comforting dish is the perfect meal to eat on a cold winter night.
Issue #83
03/19/2007
Cheese Bread
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
Issue #83
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
03/01/2007
Hot Onion Soufflé
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
Issue #78
11/17/2005
Mexican Bread Pudding
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.
Issue #73
12/16/2009
Savannah-Style Artichoke Dip
Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue...
Issue #71
11/16/2007
Beckett Howorth's Cheese Grits Casserole
A southern specialty, this rich and cheesy casserole is rib-sticking good.
Issue #70
10/30/2007
Meat Loaves with Eggs and Cheese
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Issue #62
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