If you choose to make the manicotti with pasta squares, fill and roll them on a damp towel—it will make them easier to handle. For a lighter, thinner sauce, add a little stock to the tomato sauce or to the baking dish after you add the sauce, or don’t cook the sauce quite so much when you make it. If you have some fresh basil in the kitchen, tear some leaves and scatter them over the manicotti in the dish right before you bake them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.