Better Tuna Noodle Casserole
I watched Jacques Pepin make a dish on public television that was so appealing for a cold weeknight, a casserole of pasta baked with peas, corn and diced French ham in a simple beschamel with cheese sprinkled on top. He put it in the broiler–one of the most overlooked part of your kitchen, according to Mark Bittman–to brown a warm, cheesy crust on the top, and voila! Gooey and liquid inside, contrasting crisp. Countryish warm fuzzy feelings abound.