One-Dish Wonders

chapter 4

toss-together sides

Don’t tell the other courses, but sides have more personality than any other part of the meal. Chicken, steak, and fish may get to sit in the center of the table, but it’s the Pimiento Cheese Creamed Spinach, Caramelized Onion Mashed Potato Bake, and Green Bean-Goat Cheese Gratin that add big helpings of wow to each plate.

Savory Tomato Cobbler

The stone-ground cornmeal in the recipe adds texture to the biscuit-like crust, but you can use plain cornmeal or your favorite biscuit recipe, instead.

HANDS-ON: 45 MIN. ✦ TOTAL: 1 HR., 55 MIN.

1 medium-size sweet onion, chopped

1 Tbsp. olive oil

1 large tomato, chopped

3 garlic cloves, minced

3 lb. assorted small tomatoes, divided

1 Tbsp. Champagne vinegar or white wine vinegar

1 Tbsp. cornstarch

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. fresh thyme leaves

1¹/₂ cups self-rising soft-wheat flour (such as White Lily)

¹/₂ cup stone-ground yellow cornmeal

¹/₂ tsp. baking powder

¹/₂ cup cold butter, cut into ¹/₄-inch-thick pieces

³/₄ cup (6 oz.) freshly shredded Jarlsberg cheese

¹/₄ cup chopped fresh basil

2 Tbsp. chopped fresh chives

1¹/₄ cups buttermilk

1.Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1¹/₂ cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.

2.Place remaining tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.

3.Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by ¹/₂ cupfuls onto tomato mixture. (Do not spread.)

4.Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving. (Serves 6 to 8)

Zucchini-Potato Casserole

The beauty of this casserole is in the layering. The stacked potatoes, tomatoes, and zucchini are in the style of a tian, a French dish of layered vegetables, giving the dish an elegant presentation unlike most casseroles you’re used to. Don’t be afraid to play with colors—try a variety of heirloom tomatoes, yellow squash, and even purple potatoes!

HANDS-ON: 35 MIN. ✦ TOTAL: 1 HR., 50 MIN.

2 Tbsp. butter

2 medium-size sweet onions, chopped

Vegetable cooking spray

1 medium Yukon gold potato, sliced

1 medium zucchini, sliced

4 plum tomatoes, sliced

1¹/₂ tsp. kosher salt

³/₄ tsp. freshly ground black pepper

2 Tbsp. butter, melted

¹/₃ cup freshly grated Parmesan cheese

1.Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

2.Spoon onions into a 10-inch pie plate coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.

3.Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 more minutes or until golden brown. Let stand 10 minutes before serving. (Serves 6 to 8)

Summer Squash Casserole

Summer squash is mild in flavor with thin, edible skin. It’s also high in water content and doesn’t require long cooking times, which makes it ideal for all sorts of casseroles. Just be sure to drain cooked squash well before mixing it with other ingredients so your casserole doesn’t end up too soupy.

HANDS-ON: 25 MIN. ✦ TOTAL: 50 MIN.

1¹/₂ lb. yellow squash

1 lb. zucchini

1 small sweet onion, chopped

2¹/₂ tsp. table salt, divided

1 cup grated carrots

1 (10 ³/₄-oz.) can cream of chicken soup

1 (8-oz.) container sour cream

1 (8-oz.) can water chestnuts, drained and chopped

1 (8-oz.) package herb-seasoned stuffing

¹/₂ cup butter, melted

1.Preheat oven to 350°. Cut squash and zucchini into ¹/₄-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2.Stir together 1 cup grated carrots, next 3 ingredients, and remaining ¹/₂ tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and ¹/₂ cup melted butter, and spoon half of stuffing mixture into bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3.Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving. (Serves 8)

NOTE: We tested with Pepperidge Farm Herb Seasoned Stuffing.

Sweet Potato-Carrot Casserole

Adding cooked carrots to this comfort food classic creates a smooth texture and enhances the sweet flavor. Top it with marshmallows and spicy-sweet pecans for an even sugarier crunch.

HANDS-ON: 40 MIN. ✦ TOTAL: 3 HR., 40 MIN., INCLUDING PECANS

6 large sweet potatoes (about 5 lb.)

1¹/₂ lb. carrots, sliced

¹/₄ cup butter

1 cup sour cream

2 Tbsp. sugar

1 tsp. firmly packed lemon zest

¹/₂ tsp. table salt

¹/₂ tsp. ground nutmeg

¹/₂ tsp. freshly ground black pepper

1¹/₂ cups miniature marshmallows

1 cup Sugar-and-Spice Pecans

1.Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes).

2.Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.

3.Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.

4.Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

5.Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans. (Serves 8 to 10)

Sugar-and-Spice Pecans

HANDS-ON: 15 MIN. ✦ TOTAL: 1 HR., 10 MIN.

1 egg white

4 cups pecan halves and pieces

¹/₂ cup sugar

1 Tbsp. orange zest

1 tsp. ground cinnamon

1 tsp. ground ginger

1.Preheat oven to 350°. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated.

2.Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

3.Bake at 350° for 24 to 26 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and cool completely (about 30 minutes). (Makes 4 cups)

Green Bean-Goat Cheese Gratin

Breadcrumbs and toasted pecans tossed with Parmesan and olive oil are sprinkled over these individual gratins, giving them the crunch factor we all crave when it comes to the green bean casserole.

HANDS-ON: 20 MIN. ✦ TOTAL: 50 MIN.

2 white bread slices

1 Tbsp. olive oil

³/₄ cup (3 oz.) freshly shredded Parmesan cheese, divided

¹/₃ cup finely chopped pecans

1 lb. fresh haricots verts (French green beans), trimmed

2 oz. goat cheese, crumbled

¹/₂ cup whipping cream

¹/₄ tsp. kosher salt

¹/₄ tsp. freshly ground black pepper

1.Preheat oven to 400°. Tear bread into large pieces; pulse in a food processor 2 or 3 times or until coarse crumbs form. Drizzle oil over crumbs; add ¹/₄ cup Parmesan cheese. Pulse 5 or 6 times or until coated with oil. Stir in pecans.

2.Cut green beans crosswise into thirds. Cook in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

3.Toss together beans, next 4 ingredients, and remaining ¹/₂ cup Parmesan cheese. Firmly pack mixture into 4 (6-oz.) shallow ramekins. Cover each with aluminum foil, and place on a baking sheet.

4.Bake at 400° for 20 minutes. Uncover and sprinkle with crumb mixture. Bake 8 more minutes or until golden. Let stand 5 minutes. (Serves 4)

dress it up

Lemon zest looks and tastes great, and adds a burst of fresh flavor to green bean gratin. Wash and dry 1 lemon. Grate it with a grater or lemon zester, being careful not to grate the white pith. If you don’t use all the zest, freeze it for future dishes.

Home-style Green Bean Casserole

It’s not the holidays without green bean casserole, but this version is a more modern take on the traditional you know. The addition of mushrooms, tomatoes, and panko takes it from ordinary to extraordinary.

HANDS-ON: 25 MIN. ✦ TOTAL: 55 MIN.

1¹/₂ lb. fresh green beans, trimmed

2 Tbsp. butter

¹/₄ cup all-purpose flour

1¹/₂ cups 2% reduced-fat milk

¹/₂ cup nonfat buttermilk

1 Tbsp. Ranch dressing mix

2 tsp. chopped fresh thyme

¹/₄ tsp. table salt

¹/₄ tsp. freshly ground black pepper

1 tsp. butter

1 (8-oz.) package sliced fresh mushrooms

Vegetable cooking spray

1 cup French fried onions, crushed

¹/₂ cup panko (Japanese breadcrumbs)

2 plum tomatoes, seeded and chopped

1.Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

2.Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1¹/₂ cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

3.Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.

4.Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.

5.Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately. (Serves 8)

Cauliflower Gratin with Almond Crust

A little Gruyère and cream turns the common cauliflower into a superstar side. Choose a firm head of cauliflower with compact florets, and crisp green leaves. Add some flair to the gratin by mixing in green or purple cauliflower florets, in addition to white (the purple turn pale green when cooked).

HANDS-ON: 25 MIN. ✦ TOTAL: 45 MIN

¹/₄ cup butter

1 head cauliflower (about 2¹/₄ lb.), separated into florets

1 small onion, chopped

2 garlic cloves, minced

2 Tbsp. all-purpose flour

2 tsp. chopped fresh thyme

¹/₂ tsp. table salt

¹/₂ cup whipping cream

1 cup (4 oz.) shredded Gruyère cheese

²/₃ cup panko (Japanese breadcrumbs)

¹/₄ cup sliced almonds

¹/₄ cup grated Parmesan cheese

1.Preheat oven to 400°. Melt butter in a large skillet over medium-high heat. Add cauliflower and next 2 ingredients; sauté 10 minutes or until golden and just tender. Sprinkle with flour and next 2 ingredients; stir well. Remove from heat.

2.Spoon cauliflower mixture into an 11- x 7-inch baking dish, and drizzle with cream. Sprinkle with Gruyère cheese and next 3 ingredients.

3.Bake at 400° for 18 to 20 minutes or until golden. (Serves 6)

mix it up

Cauliflower and Broccoli Gratin with Almond Crust: Substitute ¹/₂ head cauliflower and ¹/₂ head broccoli (about 2¹/₄ lb., separated into florets) for the 1 head cauliflower. Prepare recipe as directed.

Zucchini, Squash, and Corn Casserole

Pulse day-old sandwich bread in the food processor to create fresh breadcrumbs. They’ll do double duty in this dish as a binder and topping.

HANDS-ON: 15 MIN. ✦ TOTAL: 1 HR., 20 MIN

1¹/₂ lb. yellow squash, cut into ¹/₄-inch-thick slices

1¹/₂ lb. zucchini, cut into ¹/₄-inch-thick slices

¹/₄ cup butter, divided

2 cups diced sweet onion

2 garlic cloves, minced

3 cups fresh corn kernels

1¹/₂ cups (6 oz.) freshly shredded white Cheddar cheese

¹/₂ cup sour cream

¹/₂ cup mayonnaise

2 large eggs, lightly beaten

2 tsp. freshly ground black pepper

1 tsp. table salt

1¹/₂ cups soft, fresh breadcrumbs, divided

1 cup freshly grated Asiago cheese, divided

1.Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

2.Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

3.Stir together squash, onion mixture, corn, next 6 ingredients, and ¹/₂ cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

4.Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and ¹/₂ cup Asiago cheese. Sprinkle over casserole.

5.Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving. (Serves 8 to 10)

Sweet Corn Pudding

Fresh corn is the star of this easy side. Use a corn cutter and creamer to make easy work of removing the corn kernels and extracting the sweet juices. You can also use a chef’s knife by scraping the cob with the side of the knife—just be sure you’re getting all of the milk.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR., 17 MIN.

9 ears fresh corn, husks removed

4 large eggs, beaten

¹/₂ cup half-and-half

1¹/₂ tsp. baking powder

¹/₃ cup butter

2 Tbsp. sugar

2 Tbsp. all-purpose flour

1 Tbsp. butter, melted

¹/₈ tsp. freshly ground black pepper

Garnish: chopped fresh chives

1.Preheat oven to 350°. Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a paring knife to measure 3 to 4 cups.

2.Combine eggs, half-and-half, and baking powder, stirring well with a wire whisk.

3.Melt ¹/₃ cup butter in a large saucepan over low heat; add sugar and flour, stirring until smooth. Remove from heat; gradually add egg mixture, whisking constantly until smooth. Stir in corn. Pour corn mixture into a greased 1- or 1 ¹/₂-qt. baking dish.

4.Bake at 350° for 40 to 45 minutes or until pudding is set. Drizzle with 1 Tbsp. melted butter; sprinkle with pepper.

5.Increase heat to broil. Broil pudding 5¹/₂ inches from heat 2 minutes or until golden. Let stand 5 minutes before serving. (Serves 6 to 8)

Wild Rice-and-Greens Casserole

All hail kale, the superhero green with health benefits galore. It’s hearty enough to stand up to sun-dried tomatoes and Gruyère without overpowering the dish. Choose bright and rich-colored kale, in small bunches, and don’t store it in the refrigerator for more than two to three days. Any longer than that and the flavor can become too strong.

HANDS-ON: 50 MIN. ✦ TOTAL: 1 HR., 10 MIN.

¹/₂ lb. fresh kale or other hearty greens, trimmed and coarsely chopped

1 medium onion, chopped

4¹/₂ tsp. olive oil

3 garlic cloves, minced

1 Tbsp. fresh thyme leaves

¹/₄ tsp. ground nutmeg

4 Tbsp. all-purpose flour

1 cup milk

1 cup chicken broth

3 cups cooked wild rice

¹/₂ cup chopped sun-dried tomatoes

1 cup grated Gruyère cheese, divided*

Vegetable cooking spray

¹/₂ cup chopped almonds

1.Preheat oven to 375°. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain.

2.Cook onion in hot oil in a large skillet over medium-low heat, stirring often, 20 minutes or until golden. Add garlic, thyme, and nutmeg, and cook 1 minute. Stir in flour and cooked kale. Gradually stir in milk and broth, and cook, stirring often, 4 minutes or until thickened. Stir in rice, tomatoes, and ¹/₂ cup cheese. Add table salt and freshly ground black pepper to taste.

3.Transfer mixture to a 2¹/₂-qt. baking dish coated with cooking spray. Sprinkle almonds and remaining ¹/₂ cup cheese over mixture.

4.Bake at 375° for 18 minutes or until bubbly and lightly browned. (Serves 8)

*Swiss cheese may be substituted.

Hoppin’ John Bake

Hoppin’ John is a Southern New Year’s traditional dish said to bring good luck. But this mix of black-eyed peas, rice, and bell pepper is definitely too good for just one annual appearance. Our twist adds cheese and bakes it for extra goodness.

HANDS-ON: 45 MIN. ✦ TOTAL: 9 HR., 50 MIN., INCLUDING SOAKING TIME

¹/₂ (16-oz.) package dried black-eyed peas

4 cups chicken broth, plus additional for rice

1 cup uncooked long-grain rice

3 center-cut bacon slices

1 red bell pepper, finely chopped

1 yellow onion, finely chopped

2 garlic cloves, minced

¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

8 oz. Monterey Jack cheese

Garnish: chopped fresh flat-leaf parsley

1.Rinse and sort peas according to package directions. Cover with water 3 inches above peas; let soak 8 hours. Drain and rinse well.

2.Combine peas and 4 cups broth. Bring to a boil; cover and simmer 1 hour and 30 minutes. Meanwhile, cook rice according to package directions, using chicken broth instead of water.

3.Cook bacon in a skillet over medium heat, turning once, 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Cook bell pepper and next 2 ingredients in hot drippings, stirring often, 10 minutes. Transfer to a large bowl. Stir in salt and pepper.

4.Preheat oven to 350°. Grate cheese on the large holes of a box grater.

5.Remove black-eyed peas from broth using a slotted spoon. (You should have about 3 cups peas.) Discard broth. Add peas to bell pepper mixture. Add rice, crumbled bacon, and 1 cup cheese. Stir gently to combine. Transfer to a lightly greased 11- x 7-inch baking dish or divide among 6 lightly greased (10-oz.) ramekins. Top with remaining cheese.

6.Bake at 350° for 15 minutes or until cheese is melted. Serve immediately. (Serves 6)

serve it on the side

Okra-and-Corn Maque Choux: Sauté ¹/₄ lb. diced spicy smoked sausage in a large skillet over medium-high heat 3 minutes or until browned. Add ¹/₂ cup chopped sweet onion, ¹/₂ cup chopped green bell pepper, and 2 minced garlic cloves, and sauté 5 minutes or until tender. Add 3 cups fresh corn kernels; 1 cup sliced fresh okra; and 1 cup peeled, seeded, and diced tomato. Cook, stirring often, 10 minutes. Season with table salt and freshly ground black pepper to taste. (Serves 8)

Sweet Onion Casserole

Georgia is known for its Vidalias, a sweet onion without the hot bite of red, yellow, or brown varieties. Paired with rice and cheese, the Vidalia makes a surprisingly succulent springtime side.

HANDS-ON: 26 MIN. ✦ TOTAL: 1 HR

³/₄ cup uncooked long-grain rice

3³/₄ cups chopped sweet onion

2 Tbsp. canola oil

1 Tbsp. all-purpose flour

¹/₂ tsp. kosher salt

1 cup fat-free milk

3 oz. Gruyère cheese, shredded (about ³/₄ cup)

Vegetable cooking spray

¹/₄ cup (1 oz.) grated fresh Parmesan cheese

2 Tbsp. chopped fresh parsley

1.Preheat oven to 350°.

2.Bring 1 qt. water to a boil; stir in rice. Cook 5 minutes; drain. Set aside.

3.Sauté onions in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender, stirring occasionally. Whisk in flour and salt until smooth. Cook 1 minute, whisking constantly.

4.Gradually add milk, stirring with a whisk until blended. Cook 3 minutes or until thick, stirring frequently. Add Gruyère cheese and rice, stirring until cheese melts. Pour onion mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese.

5.Bake, uncovered, at 350° for 35 minutes or until bubbly and brown. Sprinkle with parsley. (Serves 8)

Sweet Potato Spoonbread

The method for this spoonbread includes beating egg whites and folding them into the sweet potato mixture. The air whipped into the egg whites acts as the leavening agent—similar to a soufflé—while the cornmeal helps the spoonbread stand up, even after you start serving it.

HANDS-ON: 1 HR. ✦ TOTAL: 2 HR.

2¹/₂ cups milk

1 Tbsp. fresh thyme leaves

2 tsp. sea salt

¹/₂ tsp. freshly ground black pepper

Pinch of ground red pepper

1 cup plain yellow cornmeal

6 Tbsp. butter

3 medium-size sweet potatoes, baked, peeled, and mashed

5 large eggs, separated

2 tsp. baking powder

1.Preheat oven to 350°. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from bottom of pan. Remove from heat, and stir in butter. Cool 10 minutes.

2.Place potatoes in bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder, stirring until well blended. Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon into a well-greased 3-qt. baking dish.

3.Bake at 350° for 40 to 45 minutes or until golden brown and puffy. (Edges will be firm and center will still be slightly soft.) Cool 10 minutes on a wire rack before serving. (Serves 8 to 10)

Fresh Corn Spoonbread

Although they’re called “breads,” spoonbreads are moist and should have the consistency of a savory pudding. Most, such as this corn spoonbread, include cornmeal, and are so soft and creamy. They must be eaten with a fork or spoon—hence the name.

HANDS-ON: 5 MIN. ✦ TOTAL: 1 HR., 5 MIN.

1 cup self-rising white cornmeal mix

¹/₂ cup all-purpose flour

2 Tbsp. sugar

1 tsp. table salt

4 cups fresh corn kernels (about 8 ears)

2 cups plain yogurt

¹/₄ cup butter, melted

¹/₄ cup chopped fresh chives

2 Tbsp. chopped fresh parsley

1 tsp. minced fresh thyme

3 large eggs, lightly beaten

Garnish: chopped fresh chives

1.Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) greased ramekins.

2.Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately. (Serves 12)

Tomato Pie with Bacon and Cheddar

Celebrate summer with this savory pie full of fresh red fruit. Don’t forget to drain the bacon so the grease ends up on the paper towel and not on your plate. If you are short on time, use a prepared crust rather than making your own.

HANDS-ON: 45 MIN. ✦ TOTAL: 3 HR.

CRUST

2¹/₂ cups self-rising soft-wheat flour (such as White Lily)

1 cup cold butter, cut up

8 cooked bacon slices, chopped

³/₄ cup sour cream

FILLING

2³/₄ lb. assorted large tomatoes, divided

2 tsp. kosher salt, divided

1¹/₂ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese

¹/₂ cup freshly shredded Parmigiano-Reggiano cheese

¹/₂ cup mayonnaise

1 large egg, lightly beaten

2 Tbsp. fresh dill sprigs

1 Tbsp. chopped fresh chives

1 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. apple cider vinegar

1 green onion, thinly sliced

2 tsp. sugar

¹/₄ tsp. freshly ground black pepper

1¹/₂ Tbsp. plain yellow cornmeal

Garnishes: fresh basil leaves, fresh parsley, chopped green onions, fresh dill

1.Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until crumbly. Chill 10 minutes. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, ¹/₄ cup at a time, beating just until blended after each addition.

2.Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

3.Prepare Filling: Cut 2 lb. tomatoes into ¹/₄-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.

4.Preheat oven to 425°. Stir together Cheddar cheese and mayonnaise, next 9 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

5.Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread ¹/₂ cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with ¹/₂ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining ³/₄ lb. tomatoes into ¹/₄-inch-thick slices, and arrange on top of pie.

6.Bake at 425° for 40 to 45 minutes, shielding edges with aluminum foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving. (Serves 6 to 8)

Butternut Squash Gratin

Butternut squash is available during the winter months, and the sweet, orange flesh is ideal for baking. The flavor pairs nicely with cinnamon, nutmeg, and potatoes, which you should slice by layer as you go—or at the very least set them aside in water. Otherwise, potatoes sliced in advance may turn brown.

HANDS-ON: 45 MIN. ✦ TOTAL: 3 HR., 30 MIN.

1 (3-lb.) butternut squash

1 (3-lb.) spaghetti squash

2 Tbsp. butter, melted

1 cup firmly packed light brown sugar, divided

¹/₂ tsp. ground cinnamon

¹/₄ tsp. ground nutmeg

3 cups whipping cream

5 large Yukon gold potatoes (about 2¹/₂ lb.)

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups (16 oz.) freshly shredded fontina cheese*

1.Preheat oven to 450°. Cut butternut and spaghetti squash in half lengthwise; remove and discard seeds. Place squash, cut sides up, in a lightly greased 17- x 12-inch jelly-roll pan. Drizzle with butter, and sprinkle with ¹/₂ cup brown sugar. Bake 40 minutes or until tender. Cool 20 minutes.

2.Using a fork, scrape inside of spaghetti squash to remove spaghetti-like strands, and place in a large bowl. Scoop pulp from butternut squash; coarsely chop pulp, and toss with spaghetti squash.

3.Stir together cinnamon, nutmeg, and remaining ¹/₂ cup brown sugar.

4.Cook cream in a heavy non-aluminum saucepan over medium heat, stirring often, 5 minutes or just until it begins to steam (do not boil); remove from heat.

5.Using a mandoline, cut potatoes into ¹/₈-inch-thick slices. Arrange one-fourth of potato slices in a thin layer on bottom of a greased 13- x 9-inch baking dish. Spoon one-third of squash mixture over potatoes (squash layer should be about ¹/₄-inch thick); sprinkle with ¹/₄ tsp. salt, ¹/₄ tsp. pepper, 1 cup fontina cheese, and ³/₄ cup hot cream. Repeat layers twice, sprinkling one-third of sugar mixture over each of second and third squash layers. (Do not sprinkle sugar mixture over first squash layer.) Top with remaining potato slices, ¹/₄ tsp. salt, and ¹/₄ tsp. pepper. Gently press layers down with back of a spoon. Sprinkle top with remaining 1 cup cheese and ³/₄ cup hot cream; sprinkle with remaining brown sugar mixture. Place baking dish on an aluminum foil-lined baking sheet.

6.Bake, covered with foil, at 450° for 1 hour; uncover and bake 25 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 20 minutes before serving. (Serves 8)

*Gouda cheese may be substituted.

Parmesan Corn Pudding

This is ideal for those months when fresh corn isn’t at its peak—it makes use of frozen corn instead. The combination of pureed and whole corn gives the dish a creamy texture and a boost of sweet flavor.

HANDS-ON: 15 MIN. ✦ TOTAL: 55 MIN

2 (12-oz.) packages frozen white shoe peg corn, thawed and divided

¹/₃ cup sugar

¹/₄ cup all-purpose flour

2 Tbsp. plain yellow cornmeal

¹/₂ tsp. table salt

6 Tbsp. butter, melted

1¹/₂ cups milk

4 large eggs

2 Tbsp. chopped fresh chives

¹/₂ cup (2 oz.) shredded Parmesan cheese

1.Preheat oven to 350°. Place 1 package of corn and next 7 ingredients in a large food processor. Process until smooth, stopping to scrape down sides.

2.Transfer mixture to a large bowl; stir in chives and remaining corn. Pour mixture into a lightly greased 2-qt. baking dish; sprinkle with cheese.

3.Bake at 350° for 40 to 45 minutes or until set. (Serves 8)

Pimiento Cheese Creamed Spinach

Creamed spinach takes a trip to the South when mixed with pimientos and sharp Cheddar cheese.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR., 20 MIN.

3 (10-oz.) packages frozen chopped spinach, thawed

2 Tbsp. unsalted butter

¹/₂ medium-size yellow onion, finely chopped

3 garlic cloves, minced

4 oz. cream cheese, cut into small pieces and softened

1 cup milk

1 (8-oz.) container sour cream

¹/₄ cup mayonnaise

1 Tbsp. Dijon mustard

1 large egg, lightly beaten

1 (4-oz.) jar diced pimiento, drained and rinsed

2 cups (8 oz.) shredded sharp Cheddar cheese, divided

Vegetable cooking spray

1¹/₂ tsp. kosher salt

¹/₂ tsp. freshly ground black pepper

¹/₂ cup panko (Japanese breadcrumbs)

2 Tbsp. unsalted butter, melted

1.Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat.

2.Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, pimiento, and 1¹/₂ cups cheese; stir egg mixture into spinach mixture. Spoon mixture into a 2-qt. baking dish coated with cooking spray; sprinkle with salt and pepper.

3.Toss together panko, 2 Tbsp. melted butter, and remaining ¹/₂ cup Cheddar cheese; sprinkle over spinach mixture.

4.Bake at 350° for 50 minutes or until bubbly and golden. (Serves 8)

Caramelized Onion Mashed Potato Bake

Caramelizing onions adds a sweet umami flavor to this mashed potato bake. Just be sure to caramelize them correctly—go for thick slices (about ¹/₈-inch), in a mix of oil and butter, over medium-low for about 45 minutes. Your final step should be to deglaze the pan to loosen all the yummy brown bits and goodness.

HANDS-ON: 25 MIN. ✦ TOTAL: 50 MIN

4 lb. russet potatoes

3 tsp. table salt, divided

1¹/₄ cups warm buttermilk

¹/₂ cup warm milk

¹/₄ cup melted butter

¹/₂ tsp. freshly ground black pepper

1¹/₄ cups freshly grated Gruyère cheese

1 cup chopped caramelized onions

2 Tbsp. chopped fresh parsley

1.Preheat oven to 350°. Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

2.Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and remaining 1 tsp. salt, stirring just until blended.

3.Stir in Gruyère cheese, caramelized onions, and parsley, and spoon the mixture into a lightly greased 2¹/₂-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes. (Serves 6 to 8)

dress it up

Go pig or go home: Crispy prosciutto comes together in seconds. Arrange half 1 (4-oz.) package of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces, and crumble on top of mashed potato bake.

Chipotle Scalloped Potatoes

Chipotle peppers are actually dried smoked jalapeños. They’re often canned in adobo sauce—a thick red paste made of ground chiles, herbs, and vinegar—and can pack quite a punch of heat. If you prefer less spice, skip the chopped pepper and include the adobo sauce only.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR., 50 MIN.

¹/₂ cup half-and-half

2 garlic cloves, chopped

1 canned chipotle pepper in adobo sauce

1¹/₂ tsp. kosher salt

¹/₂ tsp. freshly ground black pepper

¹/₈ tsp. ground nutmeg

2¹/₂ cups whipping cream

Vegetable cooking spray

3 lb. russet potatoes, peeled and cut into ¹/₈-inch slices

1 cup (4 oz.) shredded sharp white Cheddar cheese

4 cooked bacon slices, crumbled

Garnish: chopped fresh chives

1.Preheat oven to 400°. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in whipping cream.

2.Lightly grease a 13- x 9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture.

3.Bake, covered, at 400° for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 more minutes or until lightly browned and bubbly. Let stand 10 minutes. (Serves 8 to 10)

Two-Potato Gratin

Craving sweet potato casserole and scalloped potatoes? This dish provides the best of both sweet and savory all in one.

HANDS-ON: 45 MIN. ✦ TOTAL: 1 HR., 45 MIN

2 shallots, diced

¹/₄ cup butter, divided

2 cups heavy cream

2 Tbsp. chopped parsley

1 Tbsp. chopped chives

1 tsp. kosher salt

¹/₂ tsp. ground white pepper

¹/₈ tsp. freshly grated nutmeg

1¹/₂ lb. Yukon gold potatoes

1¹/₂ lb. sweet potatoes

2 cups milk

1¹/₂ cups (6 oz.) shredded Gruyère cheese

¹/₄ cup grated Parmesan cheese

1.Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.

2.Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.

3.Layer one-third of Yukon gold potatoes in a well-greased (with butter) 13- x 9-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with ¹/₂ cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with aluminum foil.

4.Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes. (Serves 10 to 12)

Classic Parmesan Scalloped Potatoes

Stirring these spuds every 10 minutes throughout the cooking process is the key to a creamy, evenly cooked dish.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 15 MIN

2 lb. Yukon gold potatoes, peeled and thinly sliced

3 cups whipping cream

¹/₄ cup chopped fresh flat-leaf parsley

2 garlic cloves, chopped

1¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

¹/₂ cup grated Parmesan cheese

1.Preheat oven to 400°. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.

2.Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.

3.Bake at 400° for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 more minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving. (Serves 8 to 10)

mix it up

Gruyère Scalloped Potatoes: Substitute finely shredded Gruyère cheese for Parmesan. Reduce parsley to 2 Tbsp. and table salt to 1 tsp. Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture in Step 2. (Serves 8 to 10)

Note: We tested with McCormick Italian Herb Seasoning Grinder.

Creamy Spinach Mashed Potato Bake

This dish has the three C’s covered: Spinach provides color, pecans add crunch, and garlic-and-herb cheese gives it a creamy finish.

HANDS-ON: 25 MIN. ✦ TOTAL: 50 MIN

4 lb. russet potatoes

3 tsp. table salt, divided

1¹/₄ cups warm buttermilk

¹/₂ cup warm milk

¹/₄ cup melted butter

¹/₂ tsp. freshly ground black pepper

1 (5-oz.) package fresh baby spinach, cooked until wilted

1 (5.5-oz.) package buttery garlic-and-herb spreadable cheese

¹/₄ cup chopped toasted pecans

2.Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and remaining 1 tsp. salt, stirring just until blended.

3.Stir in spinach, cheese, and pecans, and spoon the mixture into a lightly greased 2¹/₂-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes. (Serves 6 to 8)

Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

Marshmallows have long been the preferred topping for sweet potato casserole. But adding cornflakes and a sweet pecan-brown sugar blend to the mix gives this traditional casserole an extra crispiness and crunch you’ll go back to time after time.

HANDS-ON: 10 MIN. ✦ TOTAL: 2 HR., 30 MIN.

SWEET POTATO FILLING

2¹/₂ lbs. sweet potatoes (about 5 medium)

2 Tbsp. butter, softened

¹/₂ cup firmly packed brown sugar

¹/₂ cup 2% reduced-fat milk

1 large egg

¹/₂ tsp. table salt

¹/₂ tsp. vanilla extract

Vegetable cooking spray

CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING

1¹/₄ cups cornflakes cereal, crushed

¹/₄ cup chopped pecans

1 Tbsp. brown sugar

1 Tbsp. melted butter

1¹/₄ cups miniature marshmallows

1.Prepare Filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

2.Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

3.Prepare Topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture.

4.Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows over cornflake mixture, and bake 10 more minutes. (Serves 8)

mix it up

Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Bake Sweet Potato Filling at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Beat 4 egg whites at high speed with an electric mixer until foamy. Gradually add ¹/₄ cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. (Serves 8)

Truffled Mac and Cheese

White truffle oil has an intense earthy flavor that punches up ordinary mac and cheese. Be sure to splurge on the truffle oil: It’s worth it.

HANDS-ON: 36 MIN. ✦ TOTAL: 44 MIN

2¹/₄ cups 1% low-fat milk, divided

2 cups sliced onion

1 bay leaf

12 oz. uncooked elbow macaroni

2 Tbsp. all-purpose flour

³/₄ tsp. kosher salt

³/₄ cup fontina cheese, shredded

¹/₂ cup Comté or Gruyère cheese, shredded

1¹/₂ tsp. white truffle oil

2 oz. French bread baguette, torn

2 Tbsp. grated fresh Parmesan cheese

2 garlic cloves, crushed

1 Tbsp. olive oil

1.Heat 1³/₄ cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

2.Cook pasta according to package directions; drain.

3.Pour milk mixture through a wire-mesh strainer into a serving bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining ¹/₂ cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-qt. broiler-safe glass or ceramic baking dish.

4.Preheat broiler. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown. (Serves 6)

Four-Cheese Macaroni

The more cheese the merrier! Not a fan of one of these cheeses? Swap them out for one of your favorites—just be sure to pick ones that melt well without creating excess oil. And grate the cheeses yourself—they’ll melt easier and create a creamier dish.

HANDS-ON: 40 MIN. ✦ TOTAL: 1 HR., 15 MIN

12 oz. cavatappi pasta or macaroni

¹/₂ cup butter

¹/₂ cup all-purpose flour

¹/₂ tsp. ground red pepper

3 cups milk

2 cups (8 oz.) freshly shredded white Cheddar cheese

1 cup (4 oz.) freshly shredded Monterey Jack cheese

1 cup (4 oz.) freshly shredded fontina cheese

1 cup (4 oz.) freshly shredded Asiago cheese

1¹/₂ cups soft, fresh breadcrumbs

¹/₂ cup chopped cooked bacon

¹/₂ cup chopped pecans

2 Tbsp. butter, melted

1.Preheat oven to 350°. Prepare pasta according to package directions; drain.

2.Meanwhile, melt ¹/₂ cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.

3.Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1¹/₂ cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1¹/₂ cups cheese mixture.

4.Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.

5.Bake at 350° for 35 to 40 minutes or until bubbly and golden brown. (Serves 8)

The City and the Country Mac and Cheese

Smoky cubes of brined “city” ham mixed with salty bits of “country” ham give this mac and cheese its name and savory appeal. Pasta enveloped in a creamy sauce and melting pockets of gooey cheese take it over the top.

HANDS-ON: 40 MIN. ✦ TOTAL: 1 HR., 25 MIN.

12 oz. elbow macaroni or cavatappi pasta

4 cups diced smoked, fully cooked ham

1 cup diced country ham

2 Tbsp. vegetable oil

6 Tbsp. butter

¹/₃ cup grated onion

2 tsp. dry mustard

¹/₂ tsp. kosher salt

¹/₄ tsp. freshly ground black pepper

¹/₄ tsp. freshly grated nutmeg

¹/₈ tsp. ground red pepper

5 Tbsp. all-purpose flour

3¹/₂ cups milk

1³/₄ cups heavy cream

2 tsp. prepared horseradish

2 tsp. Worcestershire sauce

2 cups (8 oz.) shredded extra-sharp Cheddar cheese

2 cups diced Gruyère or Swiss cheese

1¹/₂ cups soft, fresh breadcrumbs (about 4 white bread slices)

2 Tbsp. butter, melted

1 Tbsp. minced fresh chives

1.Preheat oven to 350°. Prepare pasta according to package directions for al dente; drain.

2.Stir together smoked ham and country ham. Sauté half of ham mixture in 1 Tbsp. hot oil in a large skillet 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.

3.Melt 6 Tbsp. butter in a large saucepan over medium heat. Add onion and next 5 ingredients, and sauté 30 seconds or until fragrant. Add flour, and cook, stirring constantly, 2 minutes or until golden brown and smooth. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats a spoon. Stir in horseradish and Worcestershire sauce. Remove from heat, and stir in Cheddar cheese until melted. Stir in pasta, ham, and Gruyère; pour into a lightly greased 13- x 9-inch baking dish.

4.Process breadcrumbs and 2 Tbsp. melted butter in a food processor 6 to 7 seconds to combine. Sprinkle over pasta mixture.

5.Bake on an aluminum foil-lined jelly-roll pan at 350° for 30 minutes or until bubbly and golden. Remove from oven to a wire rack, and cool 15 minutes. Top with chives. (Serves 8 to 10)

NOTE: We tested with Cracker Barrel Extra Sharp Cheddar.

serve it on the side

Tipsy Berries: Stir together 1 (16-oz.) container fresh strawberries, sliced; 1 cup fresh blueberries; ¹/₂ cup fresh raspberries; ¹/₄ cup shaved fresh coconut; 2 Tbsp. bourbon; and 2 tsp. sugar; let stand 10 minutes. Serve with a slotted spoon. (Makes 2¹/₂ cups)

Shrimp and Grits Dressing

In the South we serve dressing—mostly varieties of cornbread dressing. And this twist on another Southern staple proves we aren’t afraid to re-imagine most any dish as a form of this traditional holiday side.

HANDS-ON: 35 MIN. ✦ TOTAL: 1 HR., 50 MIN.

1 lb. peeled, medium-size raw shrimp

3 cups chicken broth

¹/₂ tsp. table salt

¹/₄ tsp. ground red pepper

1 cup uncooked regular grits

¹/₂ cup butter

3 large eggs, lightly beaten

1 red bell pepper, diced

1 cup fine, dry breadcrumbs

1 cup chopped green onions

¹/₂ cup grated Parmesan cheese

1.Preheat oven to 325°. Devein shrimp, if desired.

2.Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

3.Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.

4.Bake at 325° for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes. (Serves 6 to 8)

Cornbread Dressing

This Southern staple yields one large and one small pan. That means you can freeze one for later and get ahead without even trying. To freeze: Prepare recipe as directed through Step 5 and cover with plastic wrap and a container lid. When you’re ready to cook, simply thaw the dressing in the fridge overnight, let it stand at room temperature for 30 minutes, and bake, uncovered, at 400° for 35 to 40 minutes or until golden.

HANDS-ON: 52 MIN. ✦ TOTAL: 2 HR., 7 MIN.

1 cup butter, divided

3 cups self-rising white cornmeal mix

1 cup all-purpose flour

7 large eggs, divided

3 cups buttermilk

3 cups soft, fresh breadcrumbs

2 large sweet onions, diced

4 celery ribs, diced

¹/₄ cup finely chopped fresh sage

¹/₄ cup finely chopped fresh parsley

1 Tbsp. seasoned pepper

7 cups chicken broth

1.Preheat oven to 425°. Place ¹/₂ cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.

2.Pour hot butter into batter, and stir until blended. Pour batter into pan.

3.Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Reduce oven temperature to 400°.

4.Melt remaining ¹/₂ cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.

5.Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.

6.Bake at 400° for 35 to 40 minutes or until golden brown. (Serves 16 to 18)

mix it up

Chorizo-and-Dried Cherry Dressing: Sauté ³/₄ lb. diced chorizo sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned; drain. Prepare recipe as directed, stirring sausage and 1¹/₂ cups coarsely chopped dried cherries into breadcrumbs in Step 3. (Serves 16 to 18)

MASTER IT the FIRST TIME

CAST-IRON SKILLET

All it takes is a little love and care to make your cast-iron skillet last forever.

REVIVING AND RE-SEASONING

Seasoning is the process of oiling and heating old or rusted cast iron to protect its porous surface from moisture. When the pan is heated, the oil is absorbed, creating a nonstick surface.

1.Rinse the skillet in hot, sudsy water. Dry the skillet well with a towel.

2.Rub the skillet generously with vegetable oil, coating both the insides and the bottom of the skillet.

3.Place the skillet in an oven, and bake at 350° for 2 hours. Let the skillet cool, and pour off any excess oil. Repeat this process two or three times to season the skillet completely.

RUST AND ACID VS. CAST IRON

• To rid your skillet of rust stains, rub a handy rust eraser on the stain, and then re-season the pan. You can find rust erasers at hardware stores, bike shops, or woodworking shops. Or, use fine steel wool. Scrub the skillet with hot water, and then scour with fine steel wool again before drying and re-seasoning.

• Never marinate in cast iron. Acidic mixtures will damage the seasoning. Re-season if food particles start to stick, rust appears, or you experience a metallic taste. And never put a cast-iron skillet in the dishwasher. Moist environments will cause rust and damage the seasoning.

Follow these steps every time you cook in your cast iron.

1.Apply vegetable oil to the cooking surface, and preheat the skillet on low heat, increasing the temperature slowly.

2.Because acids can corrode cast-iron, remove any highly acidic foods (such as tomatoes) from the skillet as soon as the dish has finished cooking.

3.As soon as you remove the food from the skillet, scrub the pan while it’s still warm (but cool enough to handle) under hot water. Use a stiff brush or plastic scrubber. Kosher salt is also a good scrubbing agent for baked-on bits. Never use soap unless you’re re-seasoning.

4.After scrubbing the pan under hot water, place on warm burner for a few minutes to dry. After it’s dry, drizzle a little bit of oil on the inside of the skillet to help it maintain the seasoning. Rub the oil all over the skillet with a paper towel so that the skillet shines. Let the skillet cool completely.

Oyster Dressing

The key to this oyster dressing is the cornbread. It’s prepared in a hot skillet coated with bacon drippings—a step you simply can’t skip. The bacon drippings add tons of flavor to the cornbread, and ultimately the dressing.

HANDS-ON: 30 MIN. ✦ TOTAL: 2 HR., 5 MIN., INCLUDING CORNBREAD

2 medium onions, diced

4 celery ribs, diced

2 red bell peppers, diced

2 green bell peppers, diced

4 garlic cloves, minced

¹/₄ cup olive oil

2 (8-oz.) containers fresh oysters, drained and coarsely chopped

²/₃ cup dry white wine

¹/₂ cup chicken broth

¹/₄ cup butter

3 bay leaves

2 Tbsp. fresh thyme leaves

2 tsp. freshly ground black pepper

1 tsp. table salt

1 tsp. crushed dried red pepper

1 tsp. hot pepper sauce

2 large eggs

¹/₂ cup grated Parmesan cheese

Sizzlin’ Skillet Cornbread, crumbled

1.Preheat oven to 375°. Sauté first 5 ingredients in hot oil in a large skillet over medium heat 15 to 20 minutes or until tender and lightly browned. Stir in oysters and next 9 ingredients; cook 3 to 4 minutes or until edges of oysters begin to curl. Remove from heat; let stand 10 minutes. Remove and discard bay leaves.

2.Place mixture in a large bowl; stir in eggs and cheese. Fold in cornbread. Place mixture in a lightly greased 13- x 9-inch baking dish.

3.Bake at 375° for 40 to 45 minutes or until lightly browned. (Serves 8)

NOTE: To make ahead, prepare recipe as directed through Step 2. Cover tightly, and freeze up to one month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Proceed with recipe as directed.

Sizzlin’ Skillet Cornbread

HANDS-ON: 15 MIN. ✦ TOTAL: 50 MIN.

2 Tbsp. bacon drippings

2 cups buttermilk

1 large egg

1³/₄ cups self-rising cornmeal mix

1.Preheat oven to 450°. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in oven 10 minutes.

2.Whisk together remaining ingredients; pour batter into hot skillet.

3.Bake at 450° for 15 minutes or until lightly browned. Invert onto a wire rack. Cool completely (about 30 minutes). (Serves 6)

Savory Bread Pudding with Sage, Mushrooms, and Apple

Another savory bread pudding, this sage, mushroom, and apple combo is ideal served as individual portions. Simply divide the dish into 8-oz. ramekins, and bake at 350° for 25 to 30 minutes for personalized bread puddings.

HANDS-ON: 25 MIN. ✦ TOTAL: 9 HR., 35 MIN., INCLUDING CHILL TIME

1 (1-lb.) loaf ciabatta bread, cut into 1-inch cubes

¹/₂ cup butter, divided

1¹/₂ cups chopped sweet onion

³/₄ cup chopped celery

2 Tbsp. chopped fresh sage

3 (4-oz.) packages wild mushroom blend

3 garlic cloves, minced

2 Golden Delicious apples, peeled and chopped

2 cups heavy cream

2 cups milk

5 large eggs

1¹/₄ tsp. table salt

³/₄ tsp. freshly ground black pepper

Garnish: fresh sage leaves

1.Preheat oven to 375°. Place bread cubes on a large rimmed baking sheet. Melt ¹/₄ cup butter in a large skillet over low heat. Drizzle melted butter over bread cubes; toss to coat. Bake for 20 minutes or until golden, stirring halfway through. Transfer cubes to a large bowl.

2.Melt 3 Tbsp. butter in skillet over medium-high heat. Add onion and next 4 ingredients to skillet; sauté 12 minutes or until tender. Add mushroom mixture to bread cubes.

3.Melt remaining 1 Tbsp. butter in skillet. Add apple; sauté 4 minutes or until golden. Add apple to bread mixture.

4.Whisk together cream and next 4 ingredients. Pour over bread mixture; toss well. Pour bread mixture into a greased 13- x 9-inch baking dish. Cover and chill at least 8 hours.

5.Preheat oven to 350°. Uncover casserole, and bake for 1 hour and 10 minutes or until set and lightly browned. Let stand 15 minutes. (Serves 12)