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.
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 beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes.
This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap!
We’re serving a big Puerto Rican feast again this weekend and working on meal planning. I came here to grab our standard Arroz con Gandules recipe and realized I somehow had never posted it. Most people I know who’ve tried this dish absolutely love it. I’ve had so many people ask for the recipe, some more…
I have nothing against plain cauliflower, but adding a light gravy and a good quantity of swiss cheese and breadcrumbs gives it a creamy-crispy golden deliciousness that’s pretty great. Also useful as a vegetarian foil to the sauerkraut and all the pork possible casserole I’ve already posted. Separating the cauliflower out into bite-size pieces is…
Jump to Recipe This update to my “Ceci Polenta” recipe is now a casserole with melted cheese and caramelized onions and it’s super easy to make ahead. So yeah, that’s going to automatically make it one of my favorites. Also, having a delicious vegetarian gluten free Italian recipe in my arsenal is not a bad thing…
So delicious, so easy, so colorful – even healthy too! The only problem is having enough – and it becomes slightly more labor intensive if you do it in very large quantities. I recommend recruiting/enslaving some scullions. Or volunteering, if you feel very nice. We’ve made these for everything from summer birthday picnics to Thanksgiving….
When we serve this dish at holiday or birthday feasts, it’s almost always the first pan emptied, no matter what else we make – comfort food at its finest.
These recipes from Vietnam, Korea, and Italy make lovely colorful salads using the chives, basil, mint and more from my garden.