Prosciutto Green Bean Bundles With Crispy Mushrooms, plus other green bean recipes

Prosciutto Green Bean Bundles With Crispy Mushrooms, plus other green bean recipes

It is gray, gloopy and so seductive we only serve it once a year.

Its ingredients could withstand a nuclear blast.

And it has endured, when other dishes made up entirely of canned products have fallen away.

It is, of course, the green bean casserole.

I wrote about the casserole this year, my thoughts turning to the dish after its creator Dorcas B. Reilly died in October at 92, six decades after she created the dish for Campbell Soup Company’s test kitchen.

Sage and Cheddar Biscuits

Sage and Cheddar Biscuits

I feel like all I’ve been writing about recently are carbs, which sounds about right, because it’s mid-November a.k.a. High Time for Gluttony.

We rarely had bread products on the Thanksgiving table growing up (too much food!), but now that I host Thanksgiving dinner, I typically try to cram one in.

My thoughts turned to biscuits this year, and also sage, a wonderfully fragrant herb we tend to think about only around the holidays. It does evoke wintery vibes, but it can be versatile in dishes from poultry to pasta.

Caramel Pumpkin Stuffed French Toast, because 'tis the season

Caramel Pumpkin Stuffed French Toast, because 'tis the season

Hi fellow turkey fiends! The closer we get to Thanksgiving, the more I just want to lay on the couch and eat carbs. A warmup for the big day, if you will.

I’m not sure if it was wise or really dumb to attempt to run my first half marathon the weekend before Thanksgiving, but that’s what I’ll be doing this Sunday. I’m trying to be good, but every once in a while a dish like this Caramel Pumpkin Stuffed French Toast will slip out.

I made it recently for me and my husband’s two-year wedding anniversary (hi, P!), and it was so good (almost too good?) I had to make it again and take some photos and share it with you.

Tomato, Artichoke and Eggplant Gratin with cheesy bechamel

Tomato, Artichoke and Eggplant Gratin with cheesy bechamel

This is a dish I created with a team of fellow students at the Culinary Institute of America, when I traveled to New York to attend a five-day cooking boot camp at the school. I love the idea of making this dish for Thanksgiving, because it’s just different enough to stand out on the table. But slathered in a cheesy bechamel, it still delivers all the comforts of a holiday mea

Ricotta and Chicken Toast with fresh mint and pickled onions

Ricotta and Chicken Toast with fresh mint and pickled onions

Toast loaded with lots of toppings is one of my go-tos when things get crazy and I need to eat something fast.

You can use leftover rotisserie chicken for this one, or simply place some raw chicken breasts in a small pot with enough water to cover them and bring to a low boil for about 20 minutes until cooked through. Pair with a green, veggie-heavy salad, for health’s sake.