When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
Recipes for this 1960s party classic sacrificed taste for speed. We wanted both.
A breakfast casserole is convenient for a crowd, but if it's so bland and mushy no one wants to eat it, that's no help for the host.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
Lasagna is so time-consuming to assemble that most people don't mind the tired flavor and softened texture that characterize even homemade frozen lasagnas. We wanted the convenience of Stouffer's but the taste of homemade.
Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.