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Tag: occasion:potluck

  • The 6-Ingredient Breakfast Casserole I Make Every Christmas

    The 6-Ingredient Breakfast Casserole I Make Every Christmas

    Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.

    The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

    Christine Gallary

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  • The Old-School Chocolate Pudding Dessert I Bring to Every Party

    The Old-School Chocolate Pudding Dessert I Bring to Every Party

    Built with layers of cake (or brownies), crushed cookies (or toffee), and swoops of whipped cream and pudding, this chocolate trifle recipe is adaptable, easy, and impressive. Here’s how to take a few store-bought ingredients and turn them into a show-stopping dessert.

    Patty Catalano

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  • Classic Navy Bean Soup Is Pure Comfort in a Bowl

    Classic Navy Bean Soup Is Pure Comfort in a Bowl

    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

    Renae Wilson

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  • This 3-Cheese White Lasagna Is Pure Comfort

    This 3-Cheese White Lasagna Is Pure Comfort

    Spoiler: The noodle hack is a total game-changer.
    READ MORE…

    Kelli Foster

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  • Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Amelia Rampe

    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

    Amelia Rampe

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