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Pour the cheese sauce over the macaroni mixture to cover evenly. Top it off with the bread crumbs.

Place the dish in the oven and bake for about 30 minutes, until the cheese begins to bubble at the edges. To crisp up the bread crumb topping, place the dish under the broiler for about 1 minute. Remove from the oven and allow to cool slightly.

Makes about 6 servings

STEWED TOMATOES

INGREDIENTS

1 to 2 tablespoons olive oil

½ medium-size onion, chopped

1 to 2 cloves garlic, minced

½ bell pepper, seeded and

chopped finely

1 (15-ounce) can whole or

crushed plum tomatoes,

including juices

Hot sauce of choice

Salt and ground black pepper

¼ cup of chopped fresh herbs

(e.g., parsley or thyme in the

winter, basil in the summer)

(optional)

HERE’S WHAT YOU DO:

Pour the oil into a medium-size saucepan and heat over medium heat. Add the onion, garlic, and bell pepper and cook until the onion is somewhat softened, about 4 minutes. Add the tomatoes and stir to combine. Bring to a lively simmer, then lower the heat and cook at a simmer, covered.

Within 10 minutes or so, the tomatoes will start to soften and break down; use the back of a wooden spoon to help the process. Cook until the mixture reaches your desired consistency and season to taste with hot sauce and salt and pepper. If the tomatoes were packaged with salt, season sparingly.

Makes about 2 cups

WINTER VEG & CILANTRO “CURRY” WITH DUMPLINGS

The inspiration for this one-pot extravaganza is a chicken cilantro curry from Indian cooking doyenne Madhur Jaffrey. I’ve recreated her spicy green gravy to team up with a mix of root vegetables, which surrender into melty, aromatic morsels. Whiffs of the pot are strongly encouraged.

The crown jewel is a cloak of savory dumplings, an unlikely element atop Indian-spiced fare, but it really works, elevating this dish to meat-loving levels.

KITCHEN NOTES: It’s a good idea to get all the mise en place done before firing up the pot.

INGREDIENTS: Curry

¼ cup vegetable oil

1 medium-size onion, sliced in

half through the root, and then

sliced in thin half-moons

1 (2 x 1-inch) hunk fresh ginger,

peeled and smashed in a

mortar and pestle or pureed

with ¼ cup water

5 cloves garlic, minced

½ habanero pepper, seeded and

diced (for less spicy results,

omit or reduce amount)

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon cayenne (for less

spicy results, omit or reduce

the amount)

1 teaspoon salt

HERE’S WHAT YOU DO:

In a deep stovetop casserole or Dutch oven, heat the oil over medium heat. Add the onion and cook until golden brown, about 12 minutes. It’s okay if the onions get a little crispy, but don’t let them burn. With a pair of tongs, remove the onions and set aside.

Add the ginger and you’ll notice a sizzling reaction; with a wooden spoon, scrape any cooked-on bits at bottom of pan. Add the garlic, chile pepper, spices, and salt, and stir vigorously; the mixture will be somewhat pasty.

Return the onions to the pot and add the vegetables. With a wooden spoon, toss to coat and cook for 1 to 2 minutes over medium heat. Add the cilantro, lemon juice, and at least 2 cups of water. You want the liquid to barely cover the mixture.

Bring to a lively simmer, then lower the heat, cover, and simmer until vegetables are almost fork tender, 35 to 40 minutes. You’re still looking for a little bit of a bite.

Meanwhile, make the dumplings: In a medium-size mixing bowl, combine the flour, baking powder, oregano, salt, and pepper.

In a smaller bowl, whisk the egg with the milk, butter, and minced onion (if using), until the egg is well integrated. Pour into the dry ingredients, and with a fork, stir gently so that the dough is just blended. It’s okay if a few flour flecks are visible. The batter should be somewhat wet and sticky. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400°F.

4 cups vegetables, including any

combination of the following:

Cauliflower, cut into florets

Sweet potato, cut