Cooking Method: Sautéing

Firehouse Chili and Cornbread Casserole

I have made this Firehouse Chili and Cornbread Casserole twice in one week due to the rave reviews. I like this dish because the cornbread is baked right on top of the chili, which gives it a nice crust on top.
Cocoa powder (my secret ingredient in all my chilis) adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet.

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Marcella Hazan’s Rice & Smothered Cabbage Soup

Marcella Hazan's Rice & Smothered Cabbage Soup features slow-cooked cabbage and onions. The sugar in the vegetables caramelize and become tender and sweet. You then add Italian Arborio rice and simmer it longer. Don't let the simplicity of the ingredients fool you. This soup is complex in flavor and satisfyingly comforting

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Baked Gnocchi with Mushrooms and Artichokes

This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.

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Penne alla Vodka

This Penne alla Vodka is so easy and delicious. The penne pasta is tossed in a sauce made with vodka, tomatoes, heavy cream, and onions. The alcohol helps intensify and accentuate flavors in the dish. Apparently, after doing a little research, Penne alla Vodka fell out of fashion, though it seems to be back. Here is a bad Google-translated Italian article about the decline and resurgence of this classic dish.

Penne with vodka? Probably, there is no dish more mortified and out of fashion than the creamy pink pennette.

Finished on the shelf of the “good things of bad taste” of the 80s, along with shrimp cocktails, Russian salad and cream tortellini, penne alla vodka lived three decades ago their quarter of an hour of celebrity, and then took the path of an unstoppable decline that relegated them to a B-class dish worthy only of sleepless students or operetta cooks.

Removed for decades from the collective imagination, their infamous name has been deleted from the menus of all the restaurants in the world, condemning them to an inexorable oblivion in the face of a fault that does not seem so clear.

Yes: have we ever asked ourselves why?

Why has pink penne been forgotten, despite the fact that they can be placed, together with pizza, among the dishes 'always good even when bad'?

Anyway, vodka or non-vodka, the time to redeem the soft pink seasoning has come.

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American Goulash

American goulash is a hearty, one-pot dish that's considered a classic American comfort food. It's quite different from its Hungarian namesake. Think of it as an elevated Hamburger Helper.It's made in a single pot or Dutch oven. The ground beef is simmered in tomato sauce, beef broth and seasonings. Then, the elbow macaroni is added directly to the pot and cooked until tender, absorbing all the delicious flavors.

By Leslie Blythe

Ratatouille Lentil Soup

This Ratatouille Lentil Soup is from Lidey Heuck's brand new fabulous cookbook. The vegetarian soup is hearty, healthy, and filling due to the protein-packed lentils. It makes a big batch that freezes really well, so you can have it at the ready on those days you are just too tired to cook.

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Pasta e Fagioli

Pasta e Fagioli is a classic Italian soup made with pasta, beans, and vegetables. It is a hearty soup that is perfect for a cold winter day. There are many different variations of Pasta e Fagioli, and in fact, I have three other Pasta e Fagioli recipes on this blog! This one has a creamy texture from puréeing a can of white Beans.

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Hungarian Mushroom Soup

I happen to love mushrooms and made this Hungarian Mushroom Soup. It’s so delicious and comforting. The mushrooms are sautéed in butter until softened, then simmered in broth with onions, paprika, and other spices until thickened and finished with sour cream. It takes no time to prepare and I served it with crusty bread.

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Stuffed Cabbage Soup

You know those days when you get home from work and you wonder what on earth to make for dinner? While rummaging through the fridge and pantry, I had everything to make this Stuffed Cabbage Soup. Stuffed cabbage often has a touch of cinnamon. I actually cut the cinnamon in half. You could also use ground chicken or turkey instead of the ground beef. This soup is really good, my husband LOVED it. It also freezes well. Cabbage has an impressive nutrient, which is rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Eat more cabbage!

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Creamy Lemon-Parmesan Chicken Casserole

This Creamy Lemon-Parmesan Chicken Casserole is delicious and kind of a more elegant version of what my family calls Nancy Drew Casserole (officially called Hannah Gruen's Chicken and Rice Casserole), which is basically shredded chicken, mushroom soup, uncooked rice and water. Anyway, back to this much more flavorful version, which uses shredded chicken (I used a rotisserie chicken), broccoli, and orzo, which is enveloped in a creamy lemony sauce and topped with toasted panko.

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