Photo by Tricia
of Tricia’s Kitchen

Photo by Alana
of A Veggie Venture

Photo by Jessica
of Fearless Kitchen

Photo by Robin
of Rockin’ Robin’s
Cooking Mexican Recipes

Photo by Anne Marie
of This Mama Cooks!

by Ariela of Baking and Books

Some folks may think rainy days are dreary, but for me they’re just the thing - perfect for relaxing indoors and baking something scrumptious. The rhythmic beat of raindrops on the roof have such a soothing sound, tempting you to while away the afternoon with a good book, a hot cup of something, and freshly baked muffins, cookies or bread. Rarely have I been able to resist the temptation to create a day like this for myself, so I’ll put some low Frank Sinatra music on and get busy in the kitchen.

There are two ways to approach baking on rainy days: quick and slow. Each brings its own rewards and we’ll explore the quick world of muffins, unyeasted breads, scones and cookies first. These treats require minimum effort for maximum reward, coming together in a matter of minutes then delighting you with their rich taste. From Bea’s Chocolate Pistachio and Pecan Muffins to Fanny’s Chocolate Chip Muffins, there’s a wide variety of sumptious recipes for you to choose from. I enjoy making Lemon Berry Babycakes with Cinnamon-Nut Streusel or Alton Brown’s Blueberry Muffins, baking the latter in jumbo muffin tins and increasing the baking time by eight minutes to compensate for the difference in size.

Next time a rainy day rolls around, I may add Whole Wheat Blueberry Muffins to my repertoire, or perhaps Deb’s yummy looking Apple Muffins. When it comes to quickbreads, banana bread is always popular, especially if you add chocolate to the batter to make. Strawberry Bread is another fruit-based good that’s sure to become a household favorite. I took a loaf to the office once and it lasted about ten minutes. Who can resist a bread made with almonds and crushed strawberries?

If you’re not in the mood for muffins or quickbreads, then scones and cookies are another way to go. I believe that everyone should learn how to make scones because these easily assembled treats have acquired an undeserved air of unapproachability in the the United States. Too often I see homebakers relying on $8 scone mixes when, with a little flour, sugar and butter, they could make a better batch of scones from scratch. Delights like Blueberry-Raspberry Honey-Butter Glazed Scones, Cream Scones and Cinnamon Sugar Scones don’t come in premixed bags. And of course, the satisfaction you’ll get from doing things the old fashioned way can’t be beat!

Aside from Oatmeal Cookies and variations of Chocolate Chip Cookies (Cappuccino Chocolate Chip Cookies are a fav) I must admit that I don’t make cookies too often. But the fact remains that they’re ideal rainy day morsels, and while searching for recipes to highlight here I came across more than a few seductive offerings. Fanny’s Chocolate Malted Whopper Drops are mouthwatering to say the least, while her Matcha Shortbreads have such a gorgeous hue and elegant presentation that indulging in these would be a pleasure indeed. Other cookies that caught my eye? Tuile Cookies, Homemade Oreo Cookies and Hazelnut Cookies. I wouldn’t mind indulging in these with a mug of steaming coffee.

All of the above are examples of the “quick” approach to rainy day baking. Yet there is still something to be said for the more slowly assembled yeasted breads, which add the meditative act of kneading to your afternoon relaxation and fill your home with one of the world’s sweetest smells. As reknowned food writer M.F.K. Fisher once remarked: “there is no chiropractic treatment, no Yoga exercise, no hour of meditation… that will leave you emptier of bad thoughts than the homely ceremony of making bread.”

Truer words were never spoken and yeasted dough can be made into an array of incredible things. For instance, Helen’s Baked Donuts, or lightly fried Beignets and Sugar & Spice Doughnuts. I happen to love playing around with recipes for challah, so if I’m in the mood for yeasted baking I’ll often whip up a batch of Chocolate & Apricot Challah, Honey-Vanilla Challah, Apple-Honey Challah, or challah-like Pulla. There are few things more satisfying than fresh slices of these breads enjoyed on their own while still warm, or with dollops of blueberry-peach butter. In fact, the only items I bake that top this experience are Vetekrans (Swedish Tea Ring) or Sugared Money Bread. Tartelette’s Portuguese Sweet Bread may also give challah a run for its money.

I hope you’ve enjoyed this rainy day recipe roundup. Here’s to the rainy days to come and the sweet treats we’ll create while our homes are bathed in April showers!

Ariela is a graduate student who writes about her love of food (and books) on her aptly titled blog, Baking and Books.

by Danielle of Habeas Brulee

Passover is one of my favorite holidays. I love the ritual meal of the seders, the analytical arguing as we go through the Haggadah, and especially the singing at the end. And, of course, the food.

On Passover, we avoid chametz, which can make desserts a bit difficult to create. After all, no chametz means no baking with flour! But never fear, The Food Section offers a round-up of Passover desserts, and Smitten Kitchen has 17 Passover dessert recipes for you as well.

If you’re looking for a flourless chocolate cake recipe, I bet David Lebovitz’s Chocolate Idiot Cake would be a great one to try. It looks intense, delicious, and idiot-proof to make. David also has an intriguing recipe for Caramelized Matzoh Crunch with Chocolate, which I definitely want to try myself this year.

Or perhaps you might want to go for Fallen Chocolate Souffle Cake or Pistachio Cake with Chilled Rose Syrup from Baking and Books. Dorie Greenspan suggests making her Creamy Cream Cheese Cheesecake For Passover Or Not with a macaroon crumb crust.

If you have celiac, you may want to peruse Gluten-Free Bay’s round-ups of gluten-free Passover recipes from 2007 and 2008.

Last year, we adapted our recipe for Pomegranate Ginger Saffron Braised Lamb Neck to use brisket instead of lamb neck as the main course for our seder, and it was a hit. Brisket is traditional, of course, but the spices we used added a new twist to the old way of doing things. Another way of bring tradition in is using your family’s older recipes (or someone’s family’s recipes, anyway), like these Cucumber Salads in Two Grandmotherly Styles.

The Jew and the Carrot suggests making Muhammara (Roasted Red Pepper and Walnut Dip) with matzah meal, and passing it and other dips around the seder table with the parsley to help with those mid-seder munchies.

No discussion of Passover food would be complete without a few recipes for charoset. Charoset is a sweet concoction eaten on matzah, meant to resemble the mortar used by our ancestors in building pyramids when we were slaves in Egypt. It comes in all sorts of versions, using different fruits and spices depending on their origin. Here are a few recipes for charoset from Elana’s Pantry, Slashfood, and A Finger in Every Pie.

And forget those awful, dry coconut macaroons you drag out of the cupboard every year to put on the seder table. Try making some light, delicious macarons following Tartelette’s instructions instead!

… And, of course, you can find even more Passover recipes on the FoodieView Recipe Search Engine.
Danielle is an attorney, glassblower, and occasional chef who shares her recipes, stories, and food photography on her blog, Habeas Brulee

by Meeta Khurana

Spring - the first signs of it makes me rush out of the house, to feel the radiating warmth of the sun rays on my face. I am engulfed by the new life and specks of fresh color all around me. As I grew up in Qatar, we only had two types of weather - hot and very hot! Living in Germany for the past 15 years, I have come to see the wonders of the four seasons. Spring however, is my favorite. It’s like being awakened from a deep dark sleep after several months. The days are longer, brighter and colorful.

Although I enjoy seeing how nature colors the world around me, using bright bold colors from her palette, I love rushing to the Farmer’s Markets at the first sight of Spring. It’s there that I finally convince myself that Spring has indeed arrived. The reds, blues, greens and yellows from fresh rhubarb, blueberries, apricots and figs lift my spirits to the maximum. Caressing each fruit, I gently take in the sweet aromas and imagine all the wonderful dishes I can create with them. I enjoy the cheerful chatter of the people around me, mostly talking about food. We talk about the vegetables and fruit, the variety of ways one can prepare them. Coming back home I am bubbling with ideas and aching to work with my acquired bounty.

A simple yet exquisite way to enjoy the fruit is most certainly in it’s purest form. I love preparing huge platters of fresh fruit all decorated, like a colorful painting, on a plate. Fresh Fruit with a ginger mango sauce not only brings out the true aromas of papayas, strawberries and passion fruit but combined with the tangy ginger and sweet mangoes it becomes an elegant dessert. Each bite offering a new combination of flavors.

This Spring I have already bookmarked several exciting recipes, eager to get to work on them. The awesome quinoa fruit salad with yogurt from the very talented Kevin of Closet Cooking is right up my alley. It not only has a lovely variety of fresh fruit but combines healthy quinoa and yogurt to make the most refreshing and healthy breakfast or even dessert.

There is something comforting about biting into a soft, moist cake and coming out with small bits baked fruit. Mary of Alpineberry treats her readers with an incredible and versatile summer fruit torte. She uses fresh apricots and plums for this cake but says, peaches and nectarines can also be used. Her idea of using figs is one I will be stealing when I make the cake.

Later in spring when the stalls of the Farmer’s markets are bulging with beautiful bright berries - the reds of sweet, juicy, ripe strawberries and raspberries, the deep blues of blueberries and blackberries, I know I will be in ecstasy. Because I adore berries and cannot get enough of them. Popping them straight in my mouth is the way I enjoy them most, but using them to make delicate desserts is something I never can resist. I like desserts that focus on the fruit itself, never straying away from the true flavor of the tangy berries. A simple and quick raspberry cream, with creamy mascarpone cheese and vanilla to complement the delicate raspberries is truly perfect for the warm evenings after a light dinner. Or an evocative strawberry mille feuille using fresh strawberries in creamy mascarpone and light, flaky puff pastry - each bite will satisfy all your cravings of creamy, flaky and fruity desserts.

Strawberries are probably everyone’s darlings and there are so many recipes to choose from. Which one to make first? Well I really liked Mike’s, from Mike’s Table, idea. He makes rich and creamy balsamic strawberry ice cream, combining the tangy balsamic flavors with the sweetness of rip strawberries. Simply out of this world. Another cool treat is a light strawberry yogurt ice cream, using simple organic strawberries and natural yogurt to give you a guilt-free pleasure of creamy ice cream. If you like your desserts with strawberries, cream and cake then I am sure you will love my take on strawberry trifle. I’ve macerated the strawberries in Limoncello, soaked the cake in lemon syrup, made a smooth cream with low-fat cream cheese and heavy cream and finally topped it off with pistachios! Sound good?

How about disguising fruit for the kids? Sometimes we mums have to be sneaky and tempt the little ones into eating their fruit in a completely different way. Cookbook Catchall offers just the perfect idea - fruit pops made of a lot of fresh berries and very little sugar. I think I could indulge in several of those myself.

And finally, if you want to be taken away on a wonderful tropical treat, here’s my perfect recommendation: tropicana cream with berries, with a touch of coconut rum and coconut milk in the creamy custard to take you away on your favorite tropical fantasy.

What are your favorite spring fruits and how do you use them in your kitchen? I’d love to hear about them, so leave me a note.

FoodieView is a great source to find creative fruit recipes with strawberries, rhubarb, apricots or cherries. So go on, indulge in fruit this spring!

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. Visit her for more fruity dishes like this Tropical Fruit Salad with Mint or Figs In Cherry Caramel.

By Anne-Marie Nichols of This Mama Cooks! and My Readable Feast

When you think of Switzerland, you think of two things - chocolate and cheese. And boy did we eat a lot of both during my family’s trip there last spring. My husband Paul, my children Nathan and Lucie, and I went to visit my sister, Michèle, her husband Ingmar, and her two boys, Oliver and Adam. They live in Lutry, right on the shore of Lake Geneva, which is 53 kilometers (a 45 minute drive) from Gruyères, home of Gruyère cheese.

While we were there we visited La Maison du Gruyère, a cheese museum that is also a working cheese factory. Not only do you learn how the cheese is made, you see it being produced right in front of you. The museum appeals to all your senses - you listen to a presentation about the cheese, and you smell the local grasses and plants that the cows eat, and you snack on the packaged sample of cheese (three pieces aged 30, 60 and 90 days) that came with your admission ticket.

After viewing the exhibits, we went to the museum’s Restaurant de la Fromagerie to try their wonderful fondue, which was half Gruyère and half vacherin cheese. As expected, we dipped pieces of bread into the fondue pots. Our server showed us another fondue tradition. She dipped a large spoon into the fondue pot and drizzled the warm cheese on to small, white potatoes. Delicious!

For the children, my sister ordered Röstis Montagnard, fried shredded onions, potatoes and ham (like prosciutto) covered with melted Gruyère cheese. I couldn’t decide who had the better meal, us or the kids.

We adapted this version of Röstis Montagnard at home based on this recipe from Lesley’s Recipe Archive. Get the kids involved in the kitchen! They can help shred the cheese and potatoes and measure out ingredients. This dish can be a bit greasy, so you may want to cut back on the butter and oil. Also, some children may not like the taste of Gruyère and prosciutto. If that’s the case or you want to save some money, use preshredded Swiss cheese and ham slices from the grocery store. They can work up to the fancy stuff when they’re older and can appreciate it.

We also made a Classic Cheese Fondue from Food & Wine Magazine. Note: I cooked up my fondue in my cast iron Le Creuset fondue pot on the stove on medium high heat until the cheese was bubbling. Then I transferred the pot to the stand and had the burner going full force. We turned the flame down as we got half way through the pot - only a little bit on the bottom was burnt.

Yes, the cheese was too hot to eat. However, it needs to be that way so you can easily dip the bread, into it. The trick is to dip, and bring the food to your plate to cool off before placing it in your mouth.

There are lots of other delicious variations on fondue both traditional and new. À La Carte has a great primer on the history and origins of fondue including a recipe for Fondue Bourgignonne, in which you dip beef into hot oil and then your choice of dipping sauces. Other intriguing variations include Fondue Vigneronne (from Rubber Slippers In Italy) - beef dipped in wine - and Fondue Chinoise (from Off The Broiler) - beef dipped in broth, inspired by Chinese Hot Pot. For a new take, Andrea’s Recipes has a recipe for Chicken Pesto Fondue, which puts an Italian twist on the Swiss classic.

If your kids are trying the fondue, please supervise them closely so they don’t burn their hands and arms on the pot or their mouths on the cheese. You may want to dip a few items for them and have them hold the fondue fork and blow on the cheese until it cools off.

Making family memories with food

Many of our family activities involve food, like our occasional outing to a local Asian market. The kids loved looking all the exotic food, everything from chicken feet and ducks’ eggs to frogs’ legs and whole squid. And I love all the cheap produce and spices.

We also cook as a family. Using the pork we purchased at the Asian market, Paul and the kids made English style bangers from scratch. And unlike me, their father lets them use sharp knives to cut up vegetables, cheese, and meat. The kids do a good job, while I try not to freak out about them cutting their fingers.

Since Nathan and Lucie were only seven and four at the time of the trip to Switzerland, I try to keep their memories fresh by serving some of the food we had in Europe. (Well, any excuse to get Lindt chocolates and fancy cheese.) Through food we bond as a family while we reminisce about past activities and trips.

I hope this post serves as an inspiration to you to try new cuisines with your children, cook as a family, and create memories around food.

Still curious about fondue? You and your family can find more Fondue Recipes, including: Traditional Fondue, Modern Fondue, Swiss Fondue, and Chocolate Fondue on the FoodieView Recipe Search Engine.

Anne-Marie teaches parents how to combine children’s books and cooking to promote family togetherness at her blog, My Readable Feast.

And when she’s not eating cheese and chocolate, you can find her at This Mama Cooks! On a Diet sharing healthy recipes and fitness and weight loss tips.

by Danielle of Habeas Brulee

April Fool’s Day is upon us, and what better way to celebrate than by making some tricksy, sneaky treats to eat? I love to play with my food every day of the year, but I’ll take April Fool’s Day as a fun excuse to share that playfulness with friends and family.

Since April Fool’s Day is all about surprise, my first suggestion would be that you check out my Marxipan Muffins - muffins in disguise! I made little Groucho Marx disguises and glued them with sugar paste on top of muffins for an extra-sneaky treat. Marzipan is a wonderful medium for sculpting silly, fun decorations for any baked goods. For a warmer way to play with marzipan, you could also make some fabulous Knit Knight Cupcakes, following these detailed photo instructions from VeganYumYum.

Another fun trick involves hiding sweets in unlikely containers. Helen from Tartelette baked delicious looking Creme Brulee inside of cleaned out eggshells. She served them in egg cups, making for beautiful presentation and a succulent surprise in every egg.

The classic misleading dessert is Kitty Litter Cake, made here by McAuliflower of Brownie Points. You serve a cake in a litter box with a plastic kitty litter scoop - clean and new! - used
to serve it. With a crumble top and melted and reshaped tootsie roll poo, it looks just like a freshly used litter box. I decorated a birthday cake for my youngest brother this way one year, when he turned 10 or so, and he was Not Amused. The rest of us enjoyed it, though, especially the little girl next door, who couldn’t stop giggling and asking for extra slices to bring home to her parents.

McAuliflower also brings us another sweet fake-out, Sweet Candy Sushi. She used rice krispie treats brushed with white chocolate for the rice, chocolate for the nori, and mostly marshmallows for the fish. She gives more detailed instructions on how to make candy sushi here. Wouldn’t it be fun to serve these to someone, perhaps with a sugar paste lump of wasabi? As kids we always used to tell friends who had never eaten sushi before, “Try the green stuff, it’s sweet!” Perhaps it’s time to try that one on them again, and finally mean it sincerely.

Similarly, Aki and Alex from Ideas in Food made Steak with a Faux Caulifower-Lime Pickle Hollandaise Egg, simple, delicious, and completely unexpected. The fake egg was made with two different types of methocel, and if you’re interested in getting to science experiments in the kitchen, you can check out their instructional video on creating false eggs. Their blog is full of surprising dishes, such as their recent Tarragon Crab Sphere served with Saltine and Raspberry Pebbles.

No discussion of food for April Fool’s Day would be complete without mentioning fools, those creamy, fruity desserts that look so lovely layered into glasses like Bea’s Beautiful Verrines. Amanda from Little Foodies made these charming Flowery Fig Fools, using a rosewater and orange blossom water syrup to bring out the floral notes in her figs. Bron Marshall used scorched lady fingers to mop up creamy droplets of her Rhubarb and Raspberry Fool. And this Rhubarb Fool from SpittoonExtra calls for greek yogurt for that rich, dense creaminess to contrast with the tart fruit.

Another way to surprise people on April Fool’s Day is by making a candy that is unabashedly straightforward, but so unexpected that no one really believes it until they taste it for themselves. I’m speaking of course of Bacon Toffee from Off the Bone, which I had the pleasure to try for myself back when he
first made it. The name seems to worry people at first, but the flavor is incredible and addictive.

I’m not sure if these last dishes are more appropriate for April Fool’s Day or for Halloween, but I just love Chadzilla’s Octo-Pie, which consists of grilled baby octopus, parmesan cracker crust, yellow tomato curd, whipped artichoke topping, and olive streusel.

And on a similar note, check out the Deep-Fried Rabbit Ears made by Rob from Hungry in Hogtown. They look delicious, and they’d certainly give my family a real surprise if I were to serve them this year.

… And, of course, you can find even more April Fool’s Day recipes on the FoodieView Recipe Search Engine.

Danielle is an attorney, glassblower, and occasional chef who shares her recipes, stories, and food photography on her blog, Habeas Brulee.

by Ariela Pelaia

The first thing I remember about Spring is the sun’s warmth on my cheeks and the scent of freshly tilled soil. I must have been about five, and as the land shook off winter’s chill my mother took me into our yard and introduced me to the wonders of planting a garden. That year we planted strawberries, tomatoes, melons and corn before tucking handfuls of sunflower seeds into the ground. It was all so exciting, but even more delightful was standing beneath tall sunflowers weeks later and putting freshly picked seeds straight into my mouth.

Perhaps because of memories like this, Spring is one of my favorite seasons. Life is bursting through the soil, colors are blooming, and our plates reap the rewards of this bounty. Tender young vegetables simply beg for a bite, while later in Spring strawberries dare you to keep them apart from a fluffy shortcake paired with cold vanilla ice cream. Anita’s whimsical Flower and Bird Sugar Cookies capture much of this vibrant energy, not only with their appropriately themed shapes but with their bright, pastel colors and light sweetness.

At the beginning of the year I highlight the opening dates of local farmer’s markets, eager to bring local varieties of baby spinach, chives, potatoes and carrots into my kitchen. I love striking up conversations with the folks behind the stands, learning little known tidbits about produce in the process. For instance, it was from a burly, deeply tanned young man with the whitest teeth I’ve seen outside Hollywood that I learned how spinach is a member of the beet family (who knew?) and that it originated in central Asia. He also cured me of the belief that spinach is particularly high in iron content, which isn’t true when compared to the amount of iron found in other leafy greens (about 1.9 mg in spinach vs 1 mg in other veggies). But before you blame Popeye for leading you astray, rest assured that his enthusiasm for spinach’s nutritional value was well deserved since it is an excellent source of vitamin A and many cancer-fighting compounds. I frequently enjoy spinach in simple salads adorned with pine nuts, then drizzled with a brown-butter and balsamic vinegar dressing. I also like to work it into main dishes like a Cheesy Spinach Casserole, Rustic Spinach Feta Bread, freshly Baked Sandwich Loaves, or even a Caramelized Onion and Spinach Stuffed Pizza Pie. Leafy greens never tasted so good.

Rhubarb is another Spring vegetable that has a variety of delectable variations. With an appearance reminiscent of pink celery stalks, rhubarb is especially popular around this time of year because it has fruit-like qualities and lends itself to pie, muffin and crumble making, as Bea’s gorgeous image of Red Currant, Raspberry and Rhubarb Nut Crumble illustrates. The name “rhubarb” hails from Roman times when the plant could be found along the banks of the river Rha, located in the foreign, “barbarian” territories of Europe. Today the Rha is called the Volga river, but rhubarb has kept its ancient name, which literally means “from the barbarian Rha.” Before the Romans rhubarb was widely used in Chinese medicine, where its tartness was prized for its purgative qualities. Indeed, rhubarb was thought to be such a potent drug and its value was so great, that it was given to the emperors of the Tang dynasty (618-907) as tribute. Our modern day use of rhubarb as an ingredient in sweet dishes didn’t appear on the culinary scene until the 17th century when sugar became more affordable in European countries. By the 18th century English households were churning out rhubarb pies, tarts and cakes as fast as they could, and who can blame them. It’s hard to resist that pink hue, especially when it’s been paired with the sweetness of sugar, or better yet, berries.

Of all Spring/Summer produce, berries are by far my favorite. Whether combined with rhubarb in pies, sprinkled on top of buttermilk waffles, nestled between Shortcakes, or simply enjoyed on their own, I love berries in all their manifestations. Strawberries are the first ones to show themselves, emerging beneath trifolate leaves later in Spring. The way they grow - beneath leaves of three - has traditionally associated them with concepts of the Christian trinity and, during the Victorian era, with modesty. Just as a woman concealed her sensuality beneath clothing, so too do strawberries hide their alluring shape and color beneath leaves.

Strawberries were also associated with women in Native American lore, which portrayed them as gifts given to woman by Creation.There is a Cherokee myth that adds more detail to this association, recounting how the Sun resolved a quarrel between the first man and woman by causing strawberries to spring from the earth. I believe it, and if the next time my husband and I have a little disagreement he knocks on my door with a bowl of strawberries and whipped cream in hand I will most certainly forgive him! I adore their sweet flavor, and the ever so subtle resistance your teeth meet when biting through the seeds and skin. Last year I highlighted their hue in a delicious Strawberry Bread that lasted barely half an hour in the office. This year I plan to try Lara’s tempting recipe for Strawberry and Lemongrass Yogurt Pops, which seem like just the sort of refreshing treats I’d like to pair with a good book and a sunny afternoon - or any other time of day!

Click on the links below for more Spring inspired recipes from Baking and Books and other food blogs around the web:

- Spinach: Spinach and Pecan Phyllo Tarts, Pepita Fettuccine with Spinach and Cranberries, Spinach Soup, Moroccan Phyllo Cigars

- Rhubarb: Rhubarb Syllabub, Rhubarb Tarts, Rhubarb and Raspberry Yogurt Pops,

- Berries: Watermelon Strawberry Sorbet, Lemon Berry Babycakes with Cinnamon Nut Streusel, Hazelnut Raspberry Cake, Tapioca Raspberry Verrines, Strawberry-Lime Tartelettes, Spring Trifle, Blueberry-Raspberry Honey Butter Glazed Scones

And, of course, you can also find plenty of Spinach, Rhubarb, and Berry recipes using the FoodieView Recipe Search Engine.

Ariela is a graduate student who writes about her love of food (and books) on her aptly titled blog, Baking and Books.

by Meeta Khurana

We all know them, we all love them and we all have made them several times to satisfy the hungry mouths at the dinner table on weeknights. The talk here is about casseroles and I do not mean the actual dish used for cooking.

Casseroles have been around for centuries. The cooking method was derived from the ancient practice of slowly stewing meat in earthenware containers. Back in the 18th century casserole recipes typically used rice, which was pounded and then pressed to wrap the fillings. Today, vegetables, pasta, potatoes, rice and other grains are added to a casserole and served as a main course or as a side. The casseroles of today have evolved, using more than just meat and vegetables. Think about America’s most popular casserole, the Tuna Noodle Casserole.

Although casseroles have a retro flair, I think they are simply perfect when you want to cook ahead and feed several people. They freeze well and have often saved a weeknight supper for me.

There are some great dishes from other cultures and cuisines, which employ the casserole cookery method. The aromatic Moroccan tajines for instance, or the succulent Indian lamb stews, popularly known as Gosht. This aromatic Chickpea Pumpkin Tajine, I made, was in fact inspired by the cuisines of India and Morocco. Using spices like cumin and coriander, paired with the flavors of coconut, it offers an explosive burst of aromas.

Sticking to the Indian flavors, Deeba of Passionate About Baking made this wonderful Lamb Gosht with onions. With a beautiful blend of spicy flavors, a hint of sweetness from the onions and the warmth from the Garam Masala it too guarantees a fantastic palette of aromas.

If meat is your thing then I beg you to try the Melt-In-Your-Mouth Beef Ragout I made a while back. It is adapted from a recipe by Jamie Oliver and, I promise, you will be scraping every last bit of it off the plate. The flavors of this dish are incredibly intense, the meat is unbelievably soft, the sauce deliciously rich and together it melts in your mouth in perfect harmony. A rustic bread goes perfectly with it - I prefer just my spoon.

When Alanna claims to have the World’s Best Green Bean Casserole, you do not argue. Because you know when it comes to veggies, Alanna is the queen. You go and make the casserole, like I did. I love the fact that this recipe does not use any canned beans or canned mushroom soup. Instead Alanna uses fresh green beans and makes a gorgeous rich sauce using fresh mushrooms. Do not wait for Thanksgiving to make this.

If Alanna is the queen of veggies and has the World’s best green bean casserole, then Lisa over at Homesick Texan has the the King of casseroles. Her utterly delicious King Ranch Chicken Casserole is filled with powerful flavor. Lisa, a true Texan, uses spicy flavors to add a perfect kick to the casserole. Packed with chicken, tomatoes, cheese and spiced with peppers, cayenne pepper, cumin and cilantro, my mouth starts to water just reading the list of ingredients.

Nandita at Saffron Trail creates some great healthy dishes on her blog. She pays special care to serve dishes which are low-fat, nutritious and healthy. Her Cauliflower Spinach Pasta Casserole is filled with the veggie goodness of cauliflower, spinach and peas, bulked with pasta and flavored with garlic, green chilies, oregano and basil.

Sticking to healthy type casseroles Kalyn of Kalyn’s Kitchen makes use of leftover veggies for a great South Beach Friendly Breakfast Casserole. I recently made this for a brunch and it was the star of the party. Kalyn spices her casserole with “Spike” seasoning. For those who cannot get your hands on it, I substituted with ground cumin, coriander, fenugreek and dried oregano and basil and fresh ginger and garlic - just a few of the 39 ingredients found in Spike.

Do you have a favorite casserole recipe or a secret ingredient that makes your casserole the best? Leave me a note and tell me more!

Casseroles come in all sorts of flavors, aromas, and sizes, using all kinds of ingredients and spices. If you are looking for more great casseroles FoodieView  provides some great and helpful ideas.

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. Visit her for more delectable and flavorful dishes like this awesome Aubergine Tomato Bake or this Creamy Veal and Mushroom Pie.