Casserole

Here is a rustic, comforting casserole that is very easy to prepare.

Nearly every cook in Newberry County makes his or her own rendition of Dunbar macaroni. In Gourmet's kitchens, we combined some favorite additions to the basic recipe to come up with this version.

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance—the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.

In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.

Can be prepared in 45 minutes or less.

Poisson à la Niçoise Typical Niçois ingredients—including tomatoes, fennel, anchovies and olives—flavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.