Slathering mustard on chicken is one easy way to a juicy, flavorful bird. Like its creator, Ruth Cousineau, this dish revels in simplicity without being austere: Gild the lily by making a delectably creamy, mustardy gravy from the pan juices. The gravy, in turn, begs for mashed potatoes, and by adding a saladvoilà, the perfect Sunday dinner. (Editor's note: This recipe is solely the creation of Ruth Cousineau and has not been formally tested by the test kitchen.)
For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they're layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.