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The Cookstr Weekly: Casseroles for Cold Weather

February 13, 2015
February 5, 2015

As some parts of the country enjoy the oh-so-delightful combination of snow, sleet, and freezing rain that we lovingly euphemize as “wintry mix,” I’m thinking about another kind of mixture, one less likely to soak through to your socks. This kind involves layers of proteins, grains, vegetables, and sauces in hefty baking dishes meant to feed a family.

I’m a fan of casseroles, from inspired takes on lasagna to crust-topped meat-and-potatoes cobblers. And there’s something about serving dinner straight out of the pan it was baked in that makes me feel extra appreciative of having taken the time to cook. Start with the ideas below, and let us know what favorite casseroles you’re cooking this season!

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Janet Fletcher and Rosetta Constantino

In this traditional side dish, thinly sliced artichokes and potatoes are layered with well-seasoned breadcrumbs and baked until the vegetables are tender and the breadcrumbs crusty. The vegetables settle into a “cake” that you can slice neatly and serve with lamb, pork, chicken, or practically any meat. Calabrians prepare many vegetables by this method, including tomatoes, mushrooms, and zucchini-alone or in combination. I sometimes treat fennel this way, too, although the fennel, if sliced thinly, does not need to be cooked first.” – Janet Fletcher & Rosetta Constantino

More Casserole Recipes from Cookstr 
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Chicken Stew with Herb Dumplings by Victoria Blashford-Snell and Brigitte Hafner

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What’s New on Cookstr: Carrot Coconut Soup
  by Courtney Allison

 “I’m a working mom. Just saying that feels like affiliating with a political party. So I’m busy. The kind of busy that regularly runs out of milk at least once a week and sometimes causes me to forget special events at school. The kind of busy where I neglect to grab an umbrella, even when I know it’s raining.

“Since starting Soup Club I’ve discovered a few tricks to make sure my soup week doesn’t suffer. This carrot soup tastes fancy but is actually quite simple. I use the slicer blade on my Cuisinart to cut the peeled carrots into discs, which reduces the prep time for this soup considerably. The coconut milk lends creaminess and body.”

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