Hello fellow chowhounds! After just returning from a 15 day cruise to Hawaii, I feel the urgent need to return to a sane way of eating. Can anyone recommend their favorites or point me in the right direction? Thanks!!
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
This meal shows off the sheet pan at its most versatile: The protein, starch, vegetable, and pan sauce all cook to perfection in the same pan. Look for a large apple so the slices retain some texture after roasting.