There are three ingredients and one essential tool for this recipe: a bright, tart relish my Mom has been making the same way for 60+ years.
This is not the “authentic” American pantry casserole with condensed canned soup and bland canned vegetables. This uses fresh vegetables and rich butter and cream and ok, some canned fried onions.
I know I can be a bit extra. This recipe suits me, but even I only make it once a year. I’ve fiddled until I’ve found the ingredients that I like best for all the textures and flavors and think it’s worth the effort.
It helps that we’ve already learned to plan Thanksgiving with as many make-ahead steps as possible. Breaking the recipes and dishes up this way makes it easier have all the food hot on the table, even if our menu is pretty extensive.
These are so tasty, fast, and easy to customize: also great to prep ahead!
Our family favorite coffee cake with layers of cinnamon and pecans in a rich brown sugar streusel
I love finding recipes from around the world that use familiar ingredients and offer new flavor combinations. If I can use colorful ingredients from my garden, all the better!
A bright red punch made like iced tea with lots of great spices and an optional gruesome garnish
A beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes.
A favorite veggie curry with surprisingly complex flavors for such simple ingredients.
A great end-of-summer dish with a rich sauce full of fresh tomatoes – it will only taste better if you happen to make it ahead or have leftovers!
On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.