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cooking.nytimes.com
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own
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Get Potato and Caramelized Onion Tart Recipe from Food Network
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This is a very delicious barbecued beef from a slow cooker. Beef, onion, tomato sauce, and spices. Simply delightful!
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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Get Deviled Egg American Flag Recipe from Food Network
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Get Jacqui Malouf Aunt Maggie's Beer Dip Recipe from Food Network
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In this faster version of a steak salad, charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine.
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Potatoes go Indian in this spiced, quick preparation.
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This coleslaw recipe is a sweet change from the norm.
cooking.nytimes.com
This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single lobster to serve six or eight Or try serving it as a main course for a weeknight dinner.
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Baked salmon fillets with a crunchy pecan coating make an excellent main course.
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Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe.