Thanksgiving and the annual debate over that damn green bean casserole with the Durkee’s fried onions on top is coming up fast. Will you offer an urbane alternative like green beans with prosciutto and pine nuts to your recalcitrant relatives, or break down and make it according to the back-of-the-can recipe with Campbell’s Cream of Mushroom Soup this year?
Some time back, when I was a more earnest foodie, cream of mushroom soup was anathama to me. I had eaten gallons of the stuff in m
I'm trying to get invited to John Seaborn Gray's house for shepherd's pie. I'm betting it tastes great. His Shameless Chef column reminded me of Andrew Schloss's cookbooks Almost From Scratch, Homemade in a Hurry and Cooking With Three Ingredients. Schloss's premise is that great chefs don't cook from scratch -- they have assistant chefs who make the master sauces, roast the peppers, and chop the veggies for them. Schloss encourages home cooks to use canned soups and prepared ingredients
