Bon Appétit

These rich treats aren't cookie-jar cookies—they're best the day they're made.

This multi-culti recipe brings a moroccan flavor (the spice blend ras-el-hanout) to pastitsio, the classic Greek pasta dish.

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

The saucy mixture of Parmesan, cheddar, bell pepper, and sweet-tangy Peppadew peppers coats the pasta perfectly—and the panko topping adds just enough crunch.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up to a week ahead of cooking.