There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
Chris Prosperi’s Quick and Easy Tomato-Chicken Soup
This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.
Chris Prosperi’s Pozole
Hearty and all-together satisfying, make this Pozole (Mexican Stew) on the next snow day. You’ll be glad you did.
Chris Prosperi’s Pasta Fagioli
Chris adds something a little unconventional to this classic Italian bean soup. And it works.
Ronni Lundy’s Colcannon
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.