Meaty portobello mushrooms, draped in freshly grated cheese. These are nothing short of fantastic. A few tablespoons of chopped tomatoes on top can also add a bit of color.
Baked Tortellini With Radicchio And Parmesan
Baked Tortellini With Radicchio And Parmesan
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Potato, Chanterelle And Stilton Gratin
Potato, Chanterelle And Stilton Gratin
We used Stilton for this gratin, but you could use any blue cheese -- Gorgonzola, Bleu d'Auvergne, Roquefort, Point Reyes Blue, Jasper Hill's Bayley Hazen Blue and so on. For that matter, just about any combination of wild and cultivated mushrooms will do if you can't find chanterelles.
You can buy uncooked lobster tails at the market and just remove the meat from the shell. Or, if you are buying a whole lobster, I've found it easier to steam or boil it for 1 minute exactly, drain and then remove the meat.
Read more about this recipe at Steamy Kitchen.
Pears and potatoes complement one another nicely, and are even better smothered in cheese. The contrast of sweet and salty might make this dish your new creamy comfort food.
This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes. -Jane Black
Read more about this recipe at the Washington Post.
Spicy Baked Eggs With Tofu And Cabbage
Spicy Baked Eggs With Tofu And Cabbage
This is a hearty vegetarian egg bake that combines a basic Italian-inspired tomato sauce with more typically Asian combination of tofu and cabbage. The resulting dish is complex, interesting and fulfilling. If you don't have an oven-safe skillet, just pour the tofu, cabbage and sauce into a baking dish before cracking in the eggs.
Baked Rigatoni With Ground Turkey, Radicchio And Parmesan
Baked Rigatoni With Ground Turkey, Radicchio And Parmesan
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Creamy, comforting cauliflower gratin is given a little lift from freshly ground nutmeg and some quality melted cheese. The rich béchamel pairs perfectly with al dente steamed cauliflower for a superb side dish.
Classic Potato Gratin Dauphinois
Classic Potato Gratin Dauphinois
The classic French potato gratin calls for layering potatoes with cream, a little garlic and nutmeg -- no cheese. Combined with the starchiness of the potatoes, the cream makes the gratin sufficiently thick and rich, and lets the flavor of potatoes and nutmeg shine.
In this simple gratin, asparagus is baked in the oven with heavy cream and stock and finished under the broiler with a savory, crunchy topping of breadcrumbs and grated Fontina that offsets its melting texture.
This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.
