
Classic meat lasagne
Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly. YIELDS: 3 lasagnes of

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly. YIELDS: 3 lasagnes of

You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage. SERVES: 3 or 4

Prepare the ragù up to 4 days ahead and refrigerate it, or freeze it for up to 1 month. Reheat gently until the sauce is

This classic dish should be part of every cook’s arsenal—and it’s surprisingly simple. Roast two birds if want to be sure you have leftovers, which

Leave the lid of the skillet slightly ajar to let some steam escape during cooking. This concentrates the liquid for a more intense sauce, and

This popular dish appears on most Indian restaurant menus; it originated in Delhi, India, and in India, the dish is known as chicken makhanwalla (“makhan”

Restaurants use food coloring to give this chicken its traditional red color, but this ingredient is optional. SERVES: 6 INGREDIENTS: 12 bone-in chicken thighs

This Southern staple should be part of every cook’s recipe collection. It’s cheaper to buy a whole chicken and cut it up yourself than it

Crisp chicken cutlets are topped with two cheeses and a superfast tomato sauce in this easy take on an Italian restaurant favorite. SERVES: 4

Yogurt is mildly acidic, so it’s a great tenderizer. Marinate chicken in it overnight for moist and flavorful meat. SERVES: 4 INGREDIENTS: 1 4-lb.


