Hello Greek Lasagna. This diner classic can rival its Italian cousin as long as you keep it light and flavorful.
A breakfast casserole is convenient for a crowd, but if it's so bland and mushy no one wants to eat it, that's no help for the host.
We sought convenience, creaminess, and comfort in a straight-from-the-freezer casserole-and knew it wasn't too much to ask.
Most store-bought frozen pizzas taste like the cardboard boxes they come in. We wanted a homemade version with the ease of commercial frozen pizza, and the flavor and texture of fresh-baked.
Cheese-stuffed pasta shells are simple weeknight family fare. To transform this recipe into a make-ahead version, we aggressively season the filling and add extra liquid to the sauce; both tactics compensate for the effects of freezing.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.