Something magical happens when you top food with mayonnaise and cheese and then bake it. It forms this amazingly crisp but still creamy crust. If you've got any
Meet my California-inspired sloppy Joe. Load it up with whatever toppings you like, or pour the filling over noodles. It's incredible on mac and cheese. —Devon Delaney, Westport, Connecticut
“I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast.” Pat Lemke - Brandon, Wisconsin
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would
Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
