There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit.

There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit.
Breakfast Strata is a wonderfully savoury bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum.
This Breakfast Bake with Eggs develops a terrific texture as it cooks slowly in a glass dish, which makes it easy to see when the bottom is perfectly browned.
Riso al Forno combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly.
Classic Shepherd’s Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs
This Spanish Tuna Pasta Bake is seriously crazy good. Serve it next to a salad and a bottle of Spanish wine for an incredible meal.
Melty Braised Cabbage with Bacon and Pecans comes together in a good ole 9-by-13 and whose secret ingredient is time—two and a half hours.
Recipe from Food Network’s Sunny Anderson.
Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.
If you want to make your next holiday feast a success, add a side that’s sweet and refreshingly easy to make. In other words, add this fresh yam casserole.
And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.
This recipe is adapted from Al Forno’s famous baked pasta method — it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta.