weeknight cooking
comin’ in hot
During the busy holiday season, casseroles step up as the simple suppers and make-ahead meals we need. These modern takes focus on fresh flavors.
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Crunchy toppings are essential for texture contrast with soft fillings.
SHAWARMA CASSEROLE
RECIPES BEGIN ON PAGE 171.
120
| December 2021
BY E M I LY T E E L P H OTO S C A R S O N D OW N I N G
Not everyone has a neighborhood kabob shop, but anyone can make this Middle Easternspiced rice and turkey hotdish. Pita chips on top provide necessary crunch, and the finishing combination of green herbs and a drizzle of lemony tahini sauce keeps it fresh.
FOOD STYLING: CHARLIE WORTHINGTON; RECIPES BY: MOLLY YEH
n North Dakota, where blogger and cookbook author Molly Yeh lives, a “hotdish” is known as the queen of casseroles. The term, used primarily in parts of the Upper Midwest, denotes a particular type of casserole, one that includes a protein (meat), veggies (usually canned or frozen), starch (tater tots are a go-to), and sauce (typically a canned soup). They’re a full meal in a single dish. Molly says she thinks of the hotdish as an equation. Scanning her pantry for new inspiration, she uses the format to create hotdish recipes with unexpected combinations.
