Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

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Recipe: Turkey Chili

turkey chili

Now that we've recovered from last month's turkey overdose, it's time to reembrace this lean bird in an otherwise overindulgent holiday season. Here, JBF staff member Nancy Kull uses ground turkey, red kidney beans, and a slew of spices to make a lighter but still plenty satisfying chili. Get the recipe here.

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Staff Recipe: Julie’s Durango Chili

Julie’s Durango Chili Julie’s grandmother, who lived in Durango, Colorado, used to make this hearty, flavorful chili for her husband, who worked on the local railroad, and their five children. Julie’s mother adopted the dish when she married into the family, and Julie has gone on to win first place in church chili cook-offs with this recipe.

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