Green bean casserole, a side-dish stalwart of the Thanksgiving table since the 1950s and still going strong today, is often billed as 'the ultimate comfort food'.
Making green bean casserole is about as easy and rewarding as it gets when it comes to a hug from within. Think tender green beans tossed in a delicate creamy sauce, baked to perfection with a golden cheese and crispy onion topping, and served alongside a succulent turkey.
Keep your recipe store-cupboard simple and stick to the original 1950s invention, using cooked green beans, tinned cream of mushroom soup, and french fried onions, or, try making green your bean casserole from scratch. If you really want to make the flavours sing, make a deep and flavoursome mushroom soup married with freshly blanched green beans, topped off with home-fried onions.
Learn how to make green bean casserole, as you like it, in our round-up of essential recipes, from the store-cupboard essentials, to making in from the raw materials.
The ideal English muffins are lightly toasted. You can just slice them in half and put them in the toaster, but we prefer the oven-toasting technique. You can also learn how to make English muffins at home before putting them in the oven by following our simple recipe.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
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Philadelphian Iris McCarthy goes in search of that fabled sandwich of Philadelphia culinary lore, the legendary Philly Taco, and lays a trail for intrepid sandwich-heads to go in search of the near-mythical snack.
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Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.