Beef and cheddar pasta bake.

So, if you’re looking for recipes that will jump-start your healthy eating habits in the new year … well, this is not that recipe. There’s nothing especially virtuous about this Beef and Cheddar Pasta Bake, dietarily speaking—its virtues are purely sensuous: cheesy, comforting goodness. If you recall that recurring menu item from your elementary school cafeteria days, you might think of this as a sort of upgraded version of Johnny Marzetti. I’ve adapted an old Pierre Franey recipe from the 1990s from the New York Times Cooking app—and it’s pretty much what you’re craving on these bitterly cold nights. Add a brightly dressed green salad and a glass of wine, and you’re good to go. Get the recipe on! Continue reading

Spiced steak and tomatoes.

There are two dishes that combined prevent me from becoming a full-on vegetarian: Rob’s always-perfect grilled hamburgers and this: Fennel-spiced steak that’s grilled and served over sliced tomatoes. When summer tomatoes are at their best—big ones, the heirloom types—this recipe … Continue reading