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Recipe Roundup: Cooking for a Crowd

Anya Hoffman

Anya Hoffman

November 13, 2012


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.

Barbecued Pork Sandwiches [Martha Stewart]

Though the pork takes a few hours to braise, this is an easy make-ahead dish that will be a sure-fire hit.

White Bean and Sausage Stew [JBF]

This stew doubles (or quadruples) easily. To stretch out the sausage, add extra white beans. Any green you have in abundance (beet greens, spinach, cabbage) can be substituted for the lacinato kale.

Cornbread-Crusted White Chili with Green Chilies and Hominy [JBF]

This homey, easy-to-make casserole from Southern cookbook author Martha Hall Foose is as filling as it is delicious.

Farmer's Mac & Cheese [JBF]

There's a reason mac and cheese is a classic: everyone loves it. This version, made with blanched cauliflower and Boursin cheese, is one of our most popular recipes.