Casserole madness!
November 25th, 2011
05:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.

Let’s take a holiday quiz.
Casseroles are ________________ (fill in the blank).

A: The best thing about the holidays; a 9-by-13-inch baking dish is the world’s greatest piece of cooking equipment
B: The punch line to almost any joke
C: Both A and B

While you consider the psychological implications to your answer, here’s a look at some major advances in the casserole world.
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February 7th, 2011
10:00 AM ET
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Tommy Andres is an associate producer at CNN. He's great at making lunch for other people.

In the rich, creamy center of the country, there is a certain category of dish that helps usher in life’s most meaningful moments. As hearty as the Midwest itself, these mixtures of all things good rival the importance of cake on birthdays, cookies on Christmas and turkeys on Thanksgiving.

They fit cozily into any occasion where meals are passed and smiles are shared. The craftings of Crock-Pots and Corningware adorn family tables on holidays, picnic tables in summers and office tables during potlucks. They can be a risk to try, a reward to savor or an endeavor to regret, but they are always served with a big spoon and good intentions.

Casseroles have the power to do magic. Don’t believe me? Have you ever heard of another food that can turn a condiment into a main ingredient? My mom makes a dish called Chicken Divan, which in her version is somewhere between 60 and 70 percent Miracle Whip. I think I just heard Jillian Michaels pass out.
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Filed under: Books • Casserole • Dishes • The Sixties • Vintage Cookbook Vault • Vintage Cookbooks


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