The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
Classic Italian meat sauce. You can serve it over wide, flat pasta noodles or use it to make Classic Lasagna. Or better, make a huge batch and do both!
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
Cheesey broccoli goodness in a quiche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
The traditional pastry cream filling in French tarts and pasties. Great between the layers of a cake, or just eaten like vanilla pudding. (YUM!)
The standard pastry traditionally used to make French-style tart shells.
The classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
Chicken and rice in a velvety-rich creamy lemon-egg soup. Love and warmth in a bowl.
Chicken noodle goodness in a white wine broth infused with thyme and classic aromatics.
A flavorful stock made from browned and lightly seasoned chicken parts. Use this in any recipe that calls for lightly-salted chicken stock or broth.
Shredded chicken and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf.
Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.
The world's best grilled cheese sandwich.
A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Possibly one of the world's best comfort foods.
Um, the best tomato soup. Ever. (And simple, too.)
Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
Berries, yogurt and milk. Drinkable breakfast or snack.
Classic Mexican side or ingredient for tostadas or burritos, or dip for chips. (And please don't call it junk food.)
A slow-simmering pot of super-simple beans, made in the Mexican style. Eat them with tortillas as a light meal, or as a side, or use them to make refried beans.
Shredded chicken, chiles and beans wrapped in a flour tortilla, then smothered with enchilada sauce.