cooking.nytimes.com
Whole Grain Macaroni and Cheese Recipe
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli You can assemble it ahead and bake it when you need it, or bake it ahead and reheat There are a number of excellent whole wheat macaroni products on the market now
olive oil, macaroni, broccoli crown, shallot, flour, milk, gruy, parmesan
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Jerusalem Artichoke Gratin
Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
jerusalem artichokes, milk, lemon juice, cheese, thyme, salt, pepper, yukon gold, shallots, chestnuts, bread
cooking.nytimes.com
Leek Quiche Recipe
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
leeks, olive oil, garlic, egg yolks, egg, pie crust, milk, gruy
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Smoked Pork Chops Stuffed with Gruyère and Mustard
Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
yellow mustard, dijon mustard, pork, gruy
cooking.nytimes.com
Croque Monsieur Recipe
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
butter, flour, milk, pullman bread, gruy, ham, dijon mustard
