Artichokes, sausage, goat cheese, and sun-dried tomatoes — here's an egg bake for you that will work for breakfast, lunch, or dinner! It's also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand.
I love breakfast casseroles (I wrote a whole book about casseroles and my favorite chapter was breakfast!). But I feel that too few offer vegetarian options that are hearty enough to stand up to the bacon and sausage-laden classic breakfast dishes. Vegetarian breakfast casseroles often go extra-light, with fresh green vegetables or a smattering of herbs in the eggs. Well, not this one. This is a hearty vegetarian breakfast casserole with all the rich, deep flavor you'd usually get from meat, but even better.
Let's face it: there has been no lack of macaroni and cheese coverage on The Kitchn. We'll admit it. We like the stuff. But recently we stumbled upon a great tip to give your favorite mac and cheese recipe the creamiest boost.
Think casseroles are outdated? Think again. After a whole week dedicated to casseroles last year, we've become devotees of the dish. With recipes like Chinese clay-pot chicken casserole, a round-up of ten fantastic breakfast casseroles, and tips for cleaning those casserole dishes, you will too.
Shepherd's pie is quintessential comfort food: saucy meat and a few vegetables topped with buttery mashed potatoes. On a cold wintery evening, it doesn't get much better than that. But there's a whole other world beyond the utterly traditional beef and potoato version of the dish.
Growing up on the coast of Southern California, I was pretty far removed from my father's native Brooklyn neighborhood. However my Mississippi-born mother made sure to close some of that distance with one delicious Jewish recipe she adapted from her mother-in-law. Savory noodle kugel is as comforting and cozy as it gets.
We've never had oyster stuffing. Have you? Whoa, it's a lot of work if you're talking about shucking dozens of fresh oysters to chop and bake with your bread cubes. But the payoff (we hear) is that the bread soaks up the oyster liquor, and you get a richness that's beyond what sausage or a little chicken broth can offer. As for the origins of oyster stuffing... it's complicated.
I'm a sucker for all of the holiday food coverage that comes this time of year. I do have to admit though, I never actually attempt any of the new recipes that come my way. I happen to be a Thanksgiving traditionalist, and come Turkey Day all I want are the familiar dishes of my youth.
My favorite holiday meal isn't the Thanksgiving feast or the Christmas dinner. As much as I love these big meals where we congregate together around one long table, what I really love is brunch. In my house, brunch is the morning-after meal, a casual affair as people trickle downstairs in flannel pajamas with hair askew, rubbing sleep from their eyes, drawn into the kitchen by rich aromas of baked eggs and the irresistible scent of cinnamon rolls. It's a leisurely meal, as plates clatter and sleepy folks cradle mugs of hot coffee, relaxed and joking. Brunch expresses the best of everything I love about the holidays: Family, warmth, togetherness in the kitchen.
Mashed potatoes are a Thanksgiving classic. No one can argue with that. But sometimes you want to mix it up. Sure, you can add sweet potatoes to the mix or mash parsnips or other root vegetables, but what if you want to stick to the good ol' white potato but yearn for a bit of variety this year?