Alex Lau
A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
The summer salad stalwart gets a makeover.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Beer cheese dip meets mac and cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.