It’s a big week for me. I am putting the finishing touches on my latest book, Sunday Casseroles! Over the past year, I have spent hours with a talented team of assistants poring over ideas for the recipes in this collection. I wanted to update many classic casseroles (think mac and cheese with a hint of crème fraîche), and invent enticing new ones.
Heavily salted canned soups called for in the casseroles of yesteryear were banished, and replaced with easily made sauces. Fresh vegetables appear in countless dishes, and instead of pouring bread crumbs from a box, I opted for quickly toasting homemade ones in a skillet. Continue reading