I mentioned last week that I've noticed casseroles making a comeback. What better time to bring them back than during the holidays? If you've got a lot to plan this Thanksgiving, stick with a no-muss, no-fuss recipe that'll be ready in around half an hour. If you're feeling a bit more ambitious, however, we've got just the expert green bean casserole for you, complete with homemade fried leek chips on top. To scope out both recipes, read more
Casserole has long had a bad rap, but after many years, it appears to be shedding its negative image and staging a comeback.
These hot entrées hit their pinnacle of popularity in the 1960s, when housewives relied on the easy formula to put dinner on the table. Over the years, however, people grew to associate the word casserole with unappetizing mixtures of mystery meats and canned soups, and casseroles went the way of the tape player. Enter the current economic crisis, and casserole dishes have been reappearing everywhere. To see why, read more
Can't make your way to Mexico? Take a hiatus with a Monterrey-inspired meal. While the basic chicken enchilada recipe calls for salsa verde, which often already includes roasted poblano chiles, the second recipe requires roasting the peppers yourself. Don't be intimidated by the task —it's as simple as holding the poblanos for a few minutes over a flame and then peeling off the charred skin — but this roasting technique adds another complex layer of flavor to an already delicious dish. To get both recipes, read more
Spinach and feta are a classic Mediterranean combination. The salty feta perfectly complements the fresh greens. Tonight use this dynamic duo to make a delicious casserole sized calzone. The vegetarian filling — reminiscent of spanakopita — is a mixture of wilted spinach, sautéed onion, crushed red pepper, garlic, and feta.
I was looking for a dish to bring to a potluck, when I stumbled upon this Leek Cheese Crumble. I've been crazy for leeks lately — they're in season right now — and pairing them with cheese sounds heavenly. The hazelnut in this dish should add an interesting flavor profile and the whole thing looks like it will come together easily. If you want to whip up a version along with me, check out the recipe, just read more
Lately my dad has been into making old school classics for dinner. Dishes that he used to make thirty years ago that were delicious then and still are today. It's important to make these comforting dishes every once in a while because they bring a sense of nostalgia to the meal and so that the recipes and flavors are not lost forever. I enjoy making my father's old recipes from 1977 and updating them to suite the needs of 2007. Tuna casserole is a dish my grandma used to make when he was a kid and is wonderful now when made with fresh mushrooms and higher quality tuna steaks. To make this old fashioned favorite, read more