French Onion Lasagna

French Onion Lasagna
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The holidays are once again upon us and you know what that means. Tis the season for large-format meals designed to feed the unending onslaught of family, friends, and well-wishers. These dishes must be cozy, have broad appeal, and be filling as all get out. If you can achieve all three without going bankrupt, so much the better. So to kick off this cook and bakeathon, I bring you this French Onion Lasagna. A golden and gooey casserole that features layers of homemade pasta, buttery caramelized onions, sharp gruyere cheese, and a velvety béchamel sauce. This is a crowd-pleaser if there ever was one, so let’s get into it. 

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White Cheddar Chili Mac

White Cheddar Chili Mac
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This week began with a time change and freezing rain. The worst form of precipitation coupled with the devastating realization that it gets dark at 5 pm now. Add in the deeply depressing state of the world and the fact I still had to do my job and be a somewhat pleasant member of society throughout this upheaval and that all adds up to one hell of the week. My cats were particularly unnerved by the shift in their feeding schedule. So in the midst of crying cats, terrible headlines, and working until darkness falls, there is only one solution: comfort food. And what is more comforting than a bowl of Mac and cheese?  Today’s White Cheddar Chili Mac marries the charms of the cheesy classic with the much beloved white chili. A creamy and fiery bowl of carbs that will soothe your seasonal affective disorder like no other. 

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Smoked Gouda and Pear Pasta Salad

Smoked Gouda and Pear Pasta Salad with Pickled Shallot Dressing
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For me, pasta salad is not seasonal. Pasta, both hot and cold, has a place on my table throughout the seasons. Admittedly, a pasta salad is less likely to turn up in February. But if I happened upon one, I cannot imagine a context in which I would say no to it. So yes, I am serving you this Smoked Gouda and Pear Pasta Salad deep into October and I’m not the least bit sorry about it. I did, of course, intend to post it at some point in September as a bridge recipe between summer and fall but did that happen? No. Late summer and early fall are always a time warp for me but that’s unimportant. What is important is this salad, while seasonally questionable, is very good. Like, very very good and you should make and eat it good. So let’s get into it.

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Cacio e Pepe with Shaved Pear

Cacio e Pepe with Shaved Pear and Fried Sage
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I am a huge fan of salty/sweet combos. They make my heart sing. I never tire of them. I love them so much that I’m willing to tamper with an Italian classic for the sake of them. And I’ve got to tell you, that is a very dangerous thing to do on the Internet. There are apparently a lot of keyboard warriors out there who moonlight as experienced Italian chefs. But even though my exploits may elicit eye rolls and snide comments, the palette wants what it wants. And my palette wants Cacio e Pepe with Shaved Pear and Fried Sage. Who am I to argue?

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