In cooking there are few dishes that lend themselves to what cooks wistfully wish after, which is cooking without a recipe. The romantic cook in us all wishes to cook like a grandma or a trained chef — by sense and feel and grasping after a taste you know you can achieve through instinct alone. But cooking like that doesn’t come out of thin air.
Homemade macaroni and cheese is almost always a Good Thing, but is Martha Stewart’s recipe perhaps the best of all? Food52 has declared it a “genius recipe” and explains why this version of mac and cheese — creamy, sharp and capped with a layer of crunchy croutons — is a keeper. One of the key elements is the mornay sauce that surrounds and permeates the pasta as it bakes.
This, if you can’t tell, is an enormous zucchini. It’s the the type that shows up this time of year, somehow having hid beneath leaves all summer long until reaching proportions too gargantuan to ignore. There’s only one thing to do with a zucchini of this size: stuff it. This particular zucchini was bequeathed to me (as such things usually are) by a friend’s mother.
Wow. Have your ever had a gastronomic moment when you know you’re eating the best version of a particular dish? Eyes light up, noshing sounds commence and belly sighs exhale as fellow diners exclaim, “No THIS is the best!”, “Oh my God!” and “Praise Mac & Mornay!” This happened recently and thank goodness I had my camera and notebook to document and jot down the ultimate mac and mornay recipe.
Q: Can macaroni and cheese be made a day ahead, refrigerated and then baked before use?Sent by RuthEditor: Ruth, yes, absolutely. In fact, it can even be frozen at this point. (When ready to use, thaw and bake.)Readers, any specific advice for making mac and cheese ahead?Next question?
Q: A lot of my favorite casserole recipes call for all sorts of dish sizes. Any thoughts on how to modify the recipe or what to do with the leftover that you can’t fit in a pan that’s too small?I’d love to be able to fit a dozen shapes and sizes into my apartment kitchen, but space doesn’t allow. In that vein, any suggestions as to which two sizes are the most used?Sent by cfelliniEditor: cfellini asked this in the comment thread on this casserole recipe.
While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much? Despite the corn overload, I couldn’t resist baking up this delicious corn casserole the other day.
My ideal Mother’s Day brunch includes one my very favorite breakfast casseroles: A simple strata of brioche bread, layered with lemon zest and custard, and baked until puffy, golden, and silky smooth inside. This recipe is lightly adapted from one in my recent book, Not Your Mother’s Casseroles. • Not Your Mother’s Casseroles, Harvard Common Press. $11.15 at Amazon. It is so incredibly simple. Just slice any rich, eggy bread, such as brioche or challah.
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese. It was definitely a casserole occasion as it hasn’t snowed in San Francisco since the 1970’s.
Casserole recipes are usually sized for a crowd. They are often designed to feed 6, 8, maybe even 10 people! But if you’re just cooking for one or two, that’s too much. The good news is that most casseroles are extremely easy to size down. Here are a couple of tips and guidelines for taking any one of the recipes we’ve posted during Casserole Week and adjusting it to a half-batch size.
A casserole is a great low-maintenance, hands-off dish to make for a dinner party; you can finish the side or salad while it’s cooking and still have time to sip a cocktail with your friends. But when you’re thinking about the timing of the meal, add on at least 10 minutes for the casserole to sit when it comes out of the oven. It’s just like resting meat.This is especially important for casseroles that have a decent amount of liquid or gooey cheese in them.
I happen to own an extensive collection of Southern community cookbooks. My library includes tomes from junior leagues, churches, and schools, and all are equally cherished. Why? Because a community cookbook is like a time capsule. Its year of publication marks what families were cooking and eating and reflects the taste and traditions of a generation.My collection ranges from the early 1900’s to present day.
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
We haven’t run a reader recipe contest in a long time, so we decided to throw one quick party of a contest here in Healthy Comfort Food Month — which coincides with the release of my new book! The book, which was just released, is called Not Your Mother’s Casseroles, and it’s a collection of 225 lighter, fresher casseroles. We’re going to give away five copies to the five readers who can send us the best healthy casserole recipes.
Everyone loves a good casserole, right? The key word here is good. We’ve all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn’t in the book, but it’s very much in the spirit of things.
This savory pie from Country Living was one of the options we highlighted in a recent quiche roundup. And since we had a lot of phyllo dough left over from making these, we decided to try it. The entire thing is so easy to put together, and it’s absolutely delicious. Plus, the phyllo re-crisps really well for leftovers.
I am not exactly sure what most people eat for breakfast on Christmas morning. There is often a lot of talk about dinner: roasts and hams, traditional side dishes, and glittering desserts. But the day has to start somehow; you can’t dig through stockings and unwrap presents on an empty stomach. And it’s Christmas, so it better be special. That means no bowls of cold cereal or skimpy slices of toast.
Here a few casserole dishes we are eyeing — and the best thing is that they are all on sale! Casserole/Baker with Spoons – At Crate & Barrel. We like the bright blue, and the wood spoons are included. On sale for for $8.95 – $11.95, reg. $29.95 – $39.95. Le Creuset Caribbean Essential Baker’s Set – At Cooking.com. Hey, Le Creuset, and a standard casserole set for a good price. $49.99, reg. $74.95.
A friend of ours was in an accident recently and broke her leg, requiring surgery. She’s unable to walk for the next few months, and a group of us are banding together to prepare foods that she can store in the freezer and heat up easily. What should we make?
Here’s a question from reader Ashley that aligns well with our post on the trend of mini pots and pans. If you own mini-cookware too, what do you cook in it?I was shopping in Macy’s the other day and I picked up a set of two red Martha Stewart castiron mini-casseroles. Ok, I know it was a frivolous purchase (a fellow customer told me so) but they were so cute I had to have them. Now that I have them in all of their glory, should I put in them? Thanks!
At the Alemany Farmer’s Market right now we’re seeing a lot of cardoons in season. Cardoons are closely related to – and taste very much like – artichokes. Why is this vegetable not well-known, then?Cardoons are high-maintenance vegetables. They look like very large hearts of celery, but have thorns in the stalks, so handle with care. The stalks are not solid like celery, and are semi-hollow and stringy.