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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.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
These crunchy cookies are drenched in warm honey.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Take this custard out of the refrigerator about 10 minutes before serving.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.