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A fast and fancy French-inspired upgrade on the tuna noodle casserole from Faith Durand&#x27;s Not Your Mother&#x27;s Casseroles.

Recipe: Mediterranean Tuna Noodle Casserole

Olive oil

egg noodles

red potatoes,

unsalted butter

all-purpose flour

milk

kosher salt, divided

black pepper

olive-oil

artichoke

capers,

black olives

scallions,

flat-leaf parsley

Parmesan cheese, divided

Make ahead: The assembled casserole can be covered and stored in the refrigerator for up to 24 hours before baking, but will probably need a few additional minutes cooking time.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Reprinted with permission from Not Your Mother&#x27;s Casseroles Revised and Expanded Edition by Faith Durand, copyright (c) 2017. Published by Harvard Common Press.

The Kitchn

Faith Durand

Step 1

Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 2-quart or 9x13-inch baking dish with oil; set aside.

Step 2

Bring a large pot of salted water to a boil. Add the noodles and cook for 2 minutes less than recommended on the package directions. Drain the noodles, then transfer them to a large bowl. Toss them immediately with a drizzle of olive oil so they don&#x27;t clump together; set aside.

Step 3

Fill the pot with water again and bring to a boil. Add the potato slices and cook for 4 minutes. Drain well, then return them to the pot.

Step 4

While the noodles and potatoes are cooking, heat the butter in a small saucepan over medium heat. When it melts and foams up, add the flour and cook, stirring frequently, for about 5 minutes. Whisk in the milk. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Stir in 1 teaspoon of the salt and pepper to taste.

Step 5

Add the egg noodles to the pot of potatoes, then pour the sauce over them. Stir in the remaining 1 teaspoon salt, tuna, artichoke hearts, capers, olives, scallions, parsley, and 1/2 cup of the Parmesan cheese. Taste and season with more salt as needed.

Step 6

Transfer to the baking dish and spread into an even layer. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, until bubbly, about 25 minutes. Serve warm.

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When I set out to create a lighter, healthier tuna noodle casserole recipe that was still as easy as the beloved childhood classic, my thoughts turned, naturally, to France. Wait — France? Why? I had just returned from a trip with my husband to the south of France (ooh la la — okay, it was for his job!) and I could still taste the olives, artichokes, olive oil, and other Mediterranean ingredients that were a part of so many sunny meals. When I thought about tuna, Nicoise salad was top of mind, and so naturally a tuna noodle casserole packed with briny pops of capers, artichokes, and olives sounded amazing.

Mediterranean Tuna Noodle Casserole

Meet your new dinner favorite — a one-pot pasta riff on a Philly cheesesteak sandwich.

Recipe: Philly Cheesesteak Pasta Skillet

olive oil

onion,

red bell pepper, halved and sliced 1/2-inch thick

garlic,

chuck

dry rotini pasta

chicken broth

(4 1/2 ounces) shredded provolone cheese, divided

(4 1/2 ounces) shredded pepper jack cheese, divided

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Patty Catalano

Heat the oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt, and sauté until beginning to brown and soften, about 5 minutes. Stir in the bell pepper and garlic, and cook for 2 to 3 minutes until bell peppers begin to soften and garlic is fragrant. Add the ground chuck, pepper, and remaining 1/2 teaspoon salt. Cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.

Stir the pasta into the beef and onion mixture. Pour in the chicken broth, cover, and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.

Stir half of the grated provolone and pepper jack cheeses into the pasta. Sprinkle the remaining cheese over the top. Broil until cheese melts and turns golden-brown, 2 to 3 minutes.

Ditch the syrupy slush that covers bottom-shelf tequila and blend a batch with better ingredients right at home. 


How To Make the Ultimate Frozen Margaritas

limes

orange

sugar

water

100% agave silver or blanco tequila

Kosher salt (optional)

Lime wedges,

Storage: Once frozen, transfer the limeade cubes to a gallon-sized zip-top bag and freeze for up to 3 months.

Meghan Splawn

Zest and juice the citrus: Peel 3 (2-inch) strips of zest from 1 lime with a vegetable peeler. Juice the limes until you have 1 cup of juice. Peel 1 (4-inch) strip of zest from the orange. Juice the orange until you have 1/4 cup of juice.

Make a citrus simple syrup: Combine the sugar, water, lime zest, and orange zest in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and cool.

Mix and freeze the limeade concentrate: Stir the reserved lime and orange juices into the simple syrup. Pour into ice cube trays and freeze until solid.

Salt the glasses: If desired, fill a small, rimmed plate with about 1/4 cup of kosher salt. Cut through the center of 1 lime wedge and run the flesh of the lime wedge around the rim of each margarita glass to moisten. Invert each glass into the salt so that the salt coats the rim.

Blend the margaritas: Transfer the frozen limeade cubes to a blender. Pour in the tequila. Add 3 cups of the ice and blend to desired consistency, adding the final cup of ice if needed. Pour into the prepared glasses and garnish each with a lime wedge.

This 30-minute pasta dish is a weeknight dinner crowd-pleaser. 

Finding My Way Home Through Ketchup Pasta

Salt

white onion

green belll pepper

white button mushrooms

all-beef hot dogs

garlic

dry spaghetti

ketchup

soy sauce

Tabasco sauce

Parmesan cheese,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Rachel Ng

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, thinly slice 1 medium white onion and 1 medium green bell pepper. Remove the stems from 8 ounces white button mushrooms and thinly slice the mushrooms. Cut 4 all-beef hot dogs crosswise on a slight diagonal into 1/4-inch thick pieces. Mince 3 garlic cloves.

Add 1 pound dry spaghetti to the boiling water and cook according to package directions until al dente, about 10 minutes. Reserve 1/3 cup of the pasta cooking water, then drain the pasta.

Heat 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the bell pepper, mushrooms, and hot dogs, and cook until the peppers and onions are crisp-tender, about 4 minutes.

Add 1/2 cup ketchup, 1 tablespoon unsalted butter, 2 teaspoons soy sauce, and 1/2 teaspoon granulated sugar, and stir to combine. Add the spaghetti and reserved pasta water and toss with tongs until just combined and coated in sauce. Taste and season with black pepper and a few dashes of Tabasco sauce as needed. Served topped with grated Parmesan cheese.

Mixed with quinoa, beans, and vibrant fresh veggies, and topped with a zippy chili-lime vinaigrette, this is a potluck salad that everyone can eat. 

Recipe: Tex-Mex Quinoa Salad

quinoa, rinsed under cold water

salt

black beans, drained and rinsed

corn kernels

red onion, small dice

red bell pepper, cored, seeded, and diced

yellow bell pepper, cored, seeded, and diced

avocados,

cilantro, divided

lime juice (from 2 to 3 limes)

cumin

chili powder

cayenne pepper

Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

Kelli Foster

Cook the quinoa. Place the quinoa, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Make the dressing. Place all the ingredients in a large bowl and whisk until emulsified and combined.

Assemble the salad. Add the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro to the dressing. Toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.

These lemon bars have a buttery shortbread crust and a thick and luscious filling. 

How To Make the Best Lemon Bars

Cooking spray or butter

lemon zest

(1 stick) cold unsalted butter, cubed

eggs

powdered sugar,

lemon

Storage: The lemon bars are best eaten within 24 hours, but may be covered and refrigerated for up to 3 days.

Prepare the baking dish. Lightly coat a 7x11-inch or 8x8-inch baking dish with cooking spray or butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on two opposite sides; set aside.

Make the crust. Place the flour, granulated sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Sprinkle with the butter cubes and pulse until the mixture looks like coarse crumbs.

Press the crust in and chill while the oven heats. Pour the crust mixture into the prepared baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer. Refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 325°F. 

Parbake the crust. Bake the crust until light golden-brown, 25 to 30 minutes.

Make the filling. Place the whole eggs, egg yolk, granulated sugar, powdered sugar, zest, and salt in a large bowl and whisk to combine. Whisk in the lemon juice, and then the flour, until combined.

Pour the filling onto the warm crust. Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust.

Step 7

Bake and cool the lemon bars. Return the pan to the oven and bake until light brown around the edges, set in the middle, and the top appears relatively dry, 15 to 20 minutes. Cool completely on a wire rack, at least 1 hour, before serving.

Step 8

Dust with powdered sugar. Using a fine-mesh strainer, generously dust the bars with more powdered sugar. 

Step 9

Cut the lemon bars. Grasping the parchment sling, lift the lemon bar slab out of the pan and onto a cutting board. Cut into 12 or 16 bars. Dust with more powdered sugar, if desired, before serving. 

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Let's just get this out of the way — I really love lemon bars. Sure, I love chocolate chip cookies and a very good brownie as much as the next person, but lemon bars light me up like a little kid; their eye-catching brightness and promise of a sweet pucker always reel me in. This lemon bar is what I consider the ideal, with a buttery shortbread crust that is sturdy but tender enough to bite through and a thick and luscious filling with a balance of sweetness and tangy lemon brightness. A solid recipe for this beloved bakery-style treat remained elusive to me for many years, as I often attempted to turn lemon curd into bars without success. As it turns out, there are just a few key steps to making the very best lemon bars at home, including a secret ingredient for a soft and sturdy crust, smart timing for filling the crust, and a lemon filling (not curd) that bakes up with all the brightness I was searching for. Here's how to make the very best classic lemon bars at home.

How To Make Lemon Bars

Ready your rice and your slow cooker for this better-than-takeout slow cooker General Tso's chicken at home. 

How To Make Slow Cooker General Tso&#8217;s Chicken

cornstarch

chicken breasts

vegetable oil

brown sugar

rice vinegar

apple cider vinegar

Asian sesame oil

ginger

red pepper flakes,

small, dried red chile peppers, such as Japones chiles

white rice

scallions

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3 days 

Coat the chicken in seasoning and cornstarch. Mix the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.

Cook the chicken until the coating is crisp. Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken. 

Make the sauce and pour over the chicken. Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried red chile peppers around the chicken. 

Slow cook the chicken. Cover and cook until chicken reaches 165°F on an instant-read thermometer, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce.

Serve General Tso's chicken. Serve with steamed white rice and top with sliced scallions and additional red pepper flakes if desired.
		 

Reminiscent of classic pepperoni pizza, this weeknight casserole greets you with a mess of curly noodles & just the right ratio of sauce to melted cheese.

Recipe: Pepperoni Pizza Baked Pasta

oil,

rotini pasta

marinara sauce, divided

oregano

pepperoni

mozzarella cheese, divided

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 9x13-inch baking dish with olive oil; set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than suggested on package instructions until it&#x27;s very al dente, as it will keep cooking when baked. Drain well.

Transfer the pasta to a large bowl. Add 3 cups of the sauce and oregano and stir until combined. Stir in the pepperoni.

Pour half of the pasta mixture in the prepared baking dish and spread into an even layer. Sprinkle with 1/2 of the cheese. Top with the remaining pasta. Spread the remaining sauce in an even layer over the pasta. Sprinkle with the remaining cheese.

Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

This protein-packed power bowl brings together quinoa, tuna, cucumbers, and a bunch of fresh vegetables for a salad you can count on to keep you full. 

Recipe: Tuna &amp; Cucumber Quinoa Salad with Honey Mustard Vinaigrette

tricolor quinoa

low-sodium chicken broth, vegetable broth, or water

thyme

bay leaf

chile

Champagne vinegar

Dijon mustard

honey

English cucumber,

(6- tuna

baby arugula

mint

pine nuts

shallot,

Flaky finishing salt,

goat cheese

Make ahead: The quinoa can be cooked and the vinaigrette can be made up to 5 days ahead. Store in separate airtight containers in the refrigerator.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.Reprinted from Real Food Heals: Eat to Feel Younger and Stronger Every Dayby arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen.

Seamus Mullen

Make the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a large saucepan and add the broth or water, thyme, bay leaf, chile, and a generous pinch of salt.

Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Meanwhile, make the dressing.

Make the dressing: Place the garlic, lemon zest, vinegar, mustard, and honey in a medium bowl and whisk until smooth. While whisking, add the olive oil in a slow, steady stream and continue whisking until emulsified. Season with salt and pepper; set aside.

When the quinoa is ready, drain off any excess liquid. Discard the bay leaf, chile, and thyme; set aside to cool.

Make the salad: Finely grate the zest of the lemon into a large bowl. Trim the top and bottom of the zested lemon. Use a paring knife to cut off all the pith and peel. Cut out the segments between the membranes and pick out any seeds. Cut the segments into small pieces and add to the bowl with the zest.

Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Taste and season with flaky salt and pepper as needed. Top with the goat cheese and serve.

How To Make French Toast Even Better than the Diner

(3/4-inch- to 1/2-inch-thick) slices challah or brioche bread

heavy cream

vanilla extract

cinnamon

unsalted butter, divided

canola or peanut oil, divided

Butter and maple syrup,

Pan size: If your skillet is not big enough to hold 4 slices at a time in a single layer, soak and cook the French toast 2 slices at a time.Storage: Store leftovers in an airtight container in the refrigerator for 1 day. The French toast can also be frozen in a single layer and then stored in a freezer bag for up to 3 months.

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