Macaroni Gratin Recipe from Food & Wine (This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in milk, then cools the cooking liquid down with ice cubes, a technique that keeps the macaroni from drying out. The dish can be served as a main-course pasta for four with a salad or as an accompaniment to roasted meats or poultry.)
Brussels Sprouts and Smoky Onions on Cheddar Toast | Deborah Madison owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor.
A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic The result is a savory ragout that begs to be tossed with pasta.