Of all the ingredients that get added to macaroni and cheese, few have as successful a track record as tomato.
The recipes we tried produced gloppy, bland mush. Was a tasty cauliflower casserole an impossible dream?
This classic combination works great between two slices of bread. Why not try it in pasta?
You'll never guess how we doubled the tomato flavor. (Hint: Waste note, want not.)
For great coleslaw, we take our cabbage with many grains of salt.
Few foods seem as all-American as potatoes. But what you actually get from au gratin potatoes can range from curdled cream and unevenly cooked potatoes to cheese that's barely there and slices that fall into sloppy heaps. This American classic needed perfecting.