Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.

Kale and cauliflower get cozy in this gratin. The crisp, cheesy breadcrumbs and silky béchamel sauce are the perfect bedfellows for these vegetables.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

Think macaroni and cheese—only ten times better. This sophisticated version combines Gruyère with parmesan, juicy poached chicken, and a crisp, cheesy crust.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they’re surprisingly tender on the inside.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon isn’t going to end things forever.

These sexy little bites have a flavor as sharp as Dorothy Parker’s wit.