I first came across "Aunt Cleo's Chicken Pie" while digging through my fiancé's tattered purple recipe folder, filled to the brim with handwritten index cards that his mother, Tina, had originally sent with him to college. We were only in the beginning phases of dating when I rummaged through the file, but I figured out pretty early that he was a sucker for his mom's home cooking.
It is easy to see why cooks love breakfast casseroles. They can be made ahead. They are hearty and satisfying. They handily serve a group. It's the name that trips us up. People are leery of casseroles, which is why I prefer to call this, my signature crowd-pleasing brunch bake, a savory bread pudding.
When you cook a 22-pound turkey for Thanksgiving, leftovers are inevitable. The first round is devoured in a midnight dash to the fridge (straight from the Tupperware, no silverware required.) And then there's Friday's long-awaited turkey-cranberry panino, with a pile of green bean casserole on the side. Heaven. But my favorite meal of all—besides the main event, of course—is turkey noodle casserole.
Way back in college, green bean casserole was my signature dish, canned cream of mushroom and all. (And to think, I actually considered myself quite the gourmet.) Even though my culinary repertoire has moved beyond recipes that include processed soup, that classic American casserole—with extra cheddar cheese and a heap of "fried" onions—is still my favorite part of Thanksgiving.
When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd's pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long.
We're heading into the fall holiday season, which means that brunch casseroles are about to enjoy their heyday. So we decided to revisit one of our most popular recipes ever — a recipe published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I'm afraid that I'll sound horribly hyperbolic if I talk about this recipe too long. It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole we've ever made.
Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipián rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables.
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It's so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
Ahhh, this week (and the next) brings my favorite moments of the year. While some folks are gearing up for football championships and others preparing for a haunted Halloween, I am busy patiently waiting for the postman. Nothing makes me giddier than finding our mailbox stuffed to the brim with Thanksgiving editions of all my favorite food mags. I jump up and down and squeal with glee. Oh the delicious possibilities!
Pasta doesn't need meat to make it a satisfying meal. Instead, these ten recipes rely on ingredients like pumpkin and ricotta, rapini and creamy white beans, and even an ingenious béchamel sauce enriched with roasted butternut squash instead of cheese. Whether you're looking for a big baked pasta dish to serve guests or a cozy one-bowl meal of pasta e fagioli, these hearty vegetarian pasta recipes will satisfy your cravings.