Rollatini are a popular dish in Italy. They can be made with chicken, veal, or pork, and the stuffing can be just about anything you like, but do include cheese. The delight of rollatini is the oozing cheese when you cut into them. So, whatever you do, do not skimp on the cheese. This dish was very popular on the menus of Italian American restaurants in the sixties and seventies. Fontina has great melting qualities; when it is not readily available, Muenster cheese is often substituted.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.