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, one he learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one Sifton learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas.

cooking.nytimes.com

Serves 4-6

INGREDIENTS
FOR THE CHILI CON CARNE
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

FOR THE ENCHILADAS
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

INSTRUCTIONS
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Breakfast Strata is a wonderfully savory bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum. Nigella says if the amount of butter appalls you, of course you can use less – however, this enthusiastic buttering not only imparts its glorious flavor as the strata bakes but makes both releasing it and washing up the dish much easier.

Serves 6

ocado.com – Also, watch the video.

INGREDIENTS
500g (18oz) Frozen Whole Leaf Spinach
30g (1oz) unsalted butter, softened, for the dish
6 eggs, large
250ml (8.5oz) whole milk
½ tsp fine sea salt
2 tsp Grey Poupon Dijon Mustard
1 tsp Lea & Perrins Worcestershire Sauce
50g (2oz) Grated Parmigiano Reggiano, plus 3tbsp
150g (5-6oz) Italian Mozzarella, drained
175g (less than 8oz) sturdy bread, torn into generous chunks
290g (10oz) Roasted Red Peppers, drained
1 tsp dried thyme
2 Salad Onions, trimmed and finely sliced
1 bunch Chives, chopped, to scatter (optional)

INSTRUCTIONS

A couple of hours before you want to assemble the strata for overnight steeping, arrange the frozen spinach on a shallow baking tray or large plate and let it thaw.

Generously butter a 23cm-9in-square, 6cm-2in-deep ovenproof dish or similar.

Crack the eggs into a measuring jug (or bowl), then pour in the milk. Spoon in the salt, dijon mustard and worcestershire sauce and, just with a fork, whisk gently but thoroughly to break up the eggs and mix all the ingredients together. Once it seems relatively smooth, add 50g of grated parmesan (reserving the 3tbsp to sprinkle over in the morning) and whisk again quickly to mix.

Squeeze any excess water out of the thawed spinach with your hands and then, with your poor frostbitten fingers, layer it nice and evenly on the bottom of your buttered dish.

Tear half the mozzarella ball into small pieces over the dish, letting the pieces fall as evenly as possible over the spinach layer.

Tumble in the bread pieces to make another layer, then tear the drained peppers over the dish. Arrange them so they’re evenly distributed over the cheese, ensuring every bite is wonderful.

Sprinkle over the dried thyme, followed by the salad onions and the remaining mozzarella (as before), then pour over your egg and milk mixture. Press the bread down into the liquid to submerge it with the implement of your choice, or just use your hands (which I prefer). Cover and chill overnight.

The following day, take the dish out of the fridge and leave it uncovered for 1 hr. Then, 15 mins before time’s up, heat the oven to 200°C/180°C fan/gas 6.

Just before the strata goes in the oven, press down on the bread again, to make sure it has enough eggy coverage, then sprinkle over the remaining 3tbsp grated parmesan. Bake for about 50 mins (check it after 40), by which time the top will be dark gold and puffed up. To check it’s ready, use a regular knife of the sort you eat with to cut into the centre top about 2cm down; if no runny custard remains, it’s cooked! Let it stand for 10 mins and, if wished (and I do wish), scatter the chopped chives over the top.

This Breakfast Bake with Eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”

Serves 8

foodandwine.com

INGREDIENTS
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

INSTRUCTIONS
Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead:
The recipe can be prepared through Step 4 and refrigerated overnight.

Riso al Forno is comfort food at its best! This baked rice dish combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly. And riso al forno is a great gluten free alternative to baked pastas!

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 medium onion diced
5 cloves garlic sliced
2 small anchovy fillets optional
1/2 teaspoon crushed red pepper flakes optional
2 pounds ground chuck
3 ounces tomato paste
2 28 ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

For the riso al forno:
2 1/2 cups Arborio rice
2 cups frozen peas thawed
2 cups scamorza shredded
1/4 packed cup basil leaves chopped
3/4 cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.

Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.

Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.

Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.

Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Assembling the riso al forno:
While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.

Preheat oven to 375f and set the racks near the middle level.

In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.

Coat a 9×13″ baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.

Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles.

For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Classic Shepherd’s Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that’s baked until golden and crisp. Shepherd’s Pie is wonderful any time of year but is especially great for St. Paddy’s day.

Serves 6

sipandfeast.com

INGREDIENTS
3 ½ pounds russet potatoes peeled
1 ¼ cups Parmigiano Reggiano grated, divided
¾ cup heavy cream plus more if too dry
1 stick butter melted
salt and pepper to taste
3 large egg yolks

For the filling:
2 pounds ground lamb
1 ½ cups frozen peas
1 large onion diced
3 celery ribs diced
3 medium carrots diced
5 cloves garlic minced
3 ounces tomato paste
¼ cup all-purpose flour
1 12-ounce bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme leaves only
1 tablespoon fresh rosemary chopped, leaves only
2 cups low-sodium beef stock
salt and pepper to taste

INSTRUCTIONS
For the Mashed Potatoes:
Fill and stockpot with potatoes and cover with cold water. Bring to a boil and cook until fork tender (about 25-30 minutes).

Rice the potatoes in a large bowl. Combine with the heavy cream, melted butter, and 1 cup of parmesan cheese. Taste test the potatoes and season very well with salt and pepper to taste. Once satisfied with the taste, mix the egg yolks into the potatoes.

For the Shepherd’s Pie:
Preheat oven to 400f and set one rack in the middle and one towards the top ⅓ of the oven.

While the potatoes are boiling make the filling. Heat a large heavy pan or pot to medium-high heat then add the lamb.

Cook until well browned (about 7-10 minutes), then break up the lamb with a wooden spoon or meat masher. Next, add the carrots, onions, and celery along with a pinch of salt. Saute until the veggies are soft (about 5-7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.

Add the tomato paste, stir, and cook for 3 minutes. Next, add the Guinness and turn the heat to high. With a wooden spoon scrape the bottom of the pot to remove all of the brown bits. Cook until the liquid has almost completely evaporated (about 3-4 minutes).

Turn the heat down to medium and add the flour. Cook for 1-2 minutes or until there is no white flour remaining in the pan. Add the beef stock, thyme, rosemary, peas, and Worcestershire sauce. Bring to a boil. Once boiling, lower the heat to a simmer and cook until the liquid has reduced by half.

Taste test the filling and adjust salt, pepper, thyme, or rosemary if required.

Add the filling to a 9×13″ baking dish. Spread the mashed potatoes on the top and with a fork or spoon fluff the potatoes making mounds or points. Sprinkle the remaining ¼ cup of grated parmesan.

Bake for 20 minutes in the center of the oven. Move the dish towards the top of the oven and broil for 1-3 minutes or until well browned but not burnt. Watch carefully! Let the shepherd’s pie sit for 10 minutes before eating so that it can settle.

Note:
– Taste test the mashed potatoes before adding the egg yolks to ensure proper seasoning. Be sure to also taste test the lamb filling and make any adjustments to the salt, pepper, or herbs as needed.

This Spanish Tuna Pasta Bake is seriously crazy good. It´s packed with so many great flavors, effortless to make and done in about 30 minutes. Serve it next to a salad and a bottle of Spanish wine for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp sweet smoked Spanish paprika
2 14.5 oz cans diced tomatoes
2 1/4 cups penne pasta 8 oz
2 tins tuna in olive oil 4 oz
1 cup grated Manchego cheese
4 tbsp finely chopped fresh parsley (divided)
pinch sea salt
dash black pepper

INSTRUCTIONS
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly dice 1 small onion and roughly chop 4 cloves garlic

After heating the olive oil for a couple of minutes, add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in two 14.5 oz cans of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and simmer on a medium heat

Once the water comes to a boil in the stock pot, add in 2 1/4 cups penne pasta, cook until al dente (check package instructions)

Once the pasta is cooked al dente, turn off the heat on the sauce, using a slotted spatula, transfer the pasta into the pan with the sauce, shaking off any excess water

Drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna and then add into the pan with the pasta & sauce, mix together until well mixed

Transfer the pasta into a 12 inch x 9 inch (30 cm x 22 cm) casserole dish, making sure it´s all in a flat layer, then finely grate in about 1 cup of Manchego cheese, making sure to coat the entire surface

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C -410 F, bake until the cheese is fully melted, between 5 to 10 minutes, then remove from the oven

Sprinkle with the remaining fresh parsley and serve

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, to be exact, rendering the cabbage ultra-melty and sweet.

Serves 4-6 as side or main

saveur.com

INGREDIENTS
8–10 slices thick-cut bacon (12 oz.), coarsely chopped
1 medium head green cabbage (2 lb.), cored and cut into 8 wedges
2 large carrots, trimmed, cut into ¼-in. rounds
1 large yellow onion, thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
Coarsely chopped toasted pecans, for garnish
Finely chopped chives, for garnish
Grainy mustard, for serving

INSTRUCTIONS
Position a rack in the center of the oven and preheat to 350ºF. In a heavy-bottomed nonreactive roasting pan (see footnote) set over medium heat, fry the bacon, stirring frequently, until deep golden and crisp, 10–14 minutes. Turn off the heat, then, using a slotted spoon, transfer to a small bowl. Discard all but roughly 2 tablespoons of the bacon grease.

In the roasting pan, arrange the cabbage wedges cut-side down beside one another, then scatter the onion and carrot over the top, followed by the reserved bacon. Pour in the vinegar and ¼ cup of water, then season with salt and black pepper. Dot with the butter and cover tightly with foil. Bake for 1 hour, then flip the wedges and continue cooking until the cabbage is very soft, about 1 hour more.

Uncover the pan and turn the oven to 425ºF. Continue baking until the vegetables are browned at the edges, about 18 minutes more. Sprinkle with the pecans and chives and serve warm with mustard on the side.

Note: If you don’t own a large, heavy roasting pan, fry the bacon in a skillet in step 1. At the beginning of step 2, arrange the cabbage in a 9-by-13-inch casserole dish, then drizzle with the reserved bacon grease and proceed with the recipe.

Recipe from Food Network’s Sunny Anderson.

Serves 6-8

foodnetwork.com

INGREDIENTS
2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

INSTRUCTIONS
Preheat the oven to 350 degrees F.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

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.

Serves 6-8

foodandwine.com

INGREDIENTS
Kosher salt
Freshly ground black pepper
¾ pound shells (medium such as Barilla)
Good olive oil
2 ½ pounds cauliflower (1 large head cut into small florets)
3 tablespoons sage leaves (roughly chopped fresh)
2 tablespoons capers (drained)
1 tablespoon garlic (3 cloves minced)
½ teaspoon lemon zest (grated)
¼ teaspoon crushed red pepper flakes
2 cups Italian Fontina Val d’Aosta cheese (10 oz. with rind freshly grated, lightly packed) – can sub Gruyère, provolone, Gouda, or Emmental
1 cup Ricotta (8 ounces)
½ cup panko (Japanese bread flakes)
6 tablespoons Italian Pecorino cheese (freshly grated)
2 tablespoons parsley leaves (minced fresh)

INSTRUCTIONS
Preheat the oven to 400°

Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Make Ahead:
Assemble the dish, cover and refrigerate overnight. Bake before serving.

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.

Serves 8

tastingtable.com

INGREDIENTS
2 pounds of sweet potato, peeled and cubed
¾ cup milk
1 teaspoon vanilla
½ cup brown sugar, divided
1 stick butter, divided
1 tablespoon cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
½ cup roughly chopped pecans

INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit, and bring water to a boil in a medium-sized pot.

Add cubed potatoes and boil until you can easily pierce cubes with a fork.

Drain and put cubed cooked potatoes into a large bowl, then add milk, vanilla, ¼ cup of brown sugar, ½ stick of butter, cinnamon, cloves, and nutmeg, and stir well until all ingredients are thoroughly mixed.

Place the contents from the bowl into a 8×8-inch casserole dish sprayed with non-stick spray.

Slice the other half of the stick of butter into pats (approximately 6) and place pats of butter on top of the potato mixture, then sprinkle the other ¼ cup of brown sugar over the butter.

Sprinkle the pecans on top and place in a preheated oven.

Bake for 20 minutes until butter and brown sugar have melted together, then serve piping hot.