Today's recipe is for people who don't like vegetables! It's an easy-prep spinach casserole, an old family recipe. Rave reviews! When my friend Christi heard about my 2007 collection of Thanksgiving vegetable recipes, she offered her grandmother's recipe for a traditional spinach casserole. Sure! But reading the ingredient list of cottage cheese, cheese and eggs – and only ten ounces of spinach – I was fully prepared to not like it. Even Christi, who has what might be called a "theoretical" attachment to vegetables, says, "Our family spinach casserole recipe should come with its own paramedic." Or a heart defribrillator. But friends trust friends and Christi made me promise to try her family's recipe "just once" without modification. Thank you, Christi, for saving me from myself – this is a winner! UPDATE The 2007 Thanksgiving collection of vegetable recipes has a new and permanent home, all in one place, please see Thanksgiving

Today's vegetable recipe: Fresh green beans cooked 'low and slow' for ten hours until the beans turn almost buttery (but not mushy). These beans win no beauty prize but in the talent department, they take home the crown. The trick is time -- six hours ten hours. I snapped the picture and tasted the beans after just six hours -- very good. But after ten? Delicious. The beans turn buttery -- but not mushy, they hold their structure. The flavor is rich and sweet with a character that's new to me in beans. A SOUTHERN? ITALIAN? TURKISH? SPECIALTY Five minutes of Google leads me to believe that slow-cooked beans are (1) a classic way to cook beans in the American South, especially when served, along with their 'pot liquor', with corn bread and (2) a classic Italian recipe, especially with tomatoes added and (3) famous in Turkey. To me, the irony is that the inspiring recipe comes from a cookbook about Midwestern food which calls them 'Indiana Green Beans'. My

A small Bundt cake packed with all our favorite fall flavors like pumpkin, apple, cranberry, pecans and fresh ginger plus fall spices like cinnamon, nutmeg and ginger. But the recipe has moved to a new location, please see Thanksgiving Cake at Kitchen Parade, my food column. Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2007 & 2023 (retired) & KP 2023

My long-time homemade pumpkin pie, sweetened with honey instead of processed sugar, rich with autumn spices. The filling is soft and smooth and dreamy good. Make it with either canned pumpkin or roasted fresh pumpkin. Real Food, Fresh & Seasonal. Perfect for Thanksgiving, Other Fall Occasions & Grandsons Passionate for Pumpkin Pie. No Mixer Required. Budget Friendly.

[We could perhaps live by Thanksgiving vegetables alone, but why would we, really when there's pie, especially apple pie?] From this week's Kitchen Parade column: "When my pastry prowess went missing for far too long, I consulted the Pastry Whisperer, Anne Cori of Kitchen Conservatory, the cooking school and kitchen store in St. Louis. In an hour, she shared a treasure of pie crust tips and tricks. ..." It's been quite a month since Anne showed up in my kitchen for a pastry lesson. Back up just a minute -- you see, I've made good pie crust since I was 16, in some circles (hi Rass!) I'm even a little famous for pie. But then, whack, I lost the knack and turned out one tough crust after another. In vain, I sought out new recipes, new tools, new techniques. I studied up, I took notes. I tried lard, egg, vinegar, sour cream and even the latest, vodka. (Yes, the vodka went into the pastry, though given my frustration, a stiff drink was warranted.) I fuss

An easy but almost-decadent ultra-smooth blend of low-carb cauliflower, sautéed onion and sour cream, a great substitute for those who don't eat high-carb potatoes but so good, you'll find yourself choosing it for its own sake. A rustic, simplified version of Cauliflower Cream is a year-round staple at our house! WAY BACK IN 2007 Cauliflower Cream is my favorite among this year's new Thanksgiving vegetable recipes , one to clip for everyday, not just for holidays. Cauliflower Cream is simply delicious – for everyone at the table but especially for those who avoid potatoes. It is so smooth and so creamy, and tastes so much like mashed potatoes that at first, my taste testers only asked, "Wow, who made the potatoes?" Everyone was surprised to learn that what they thought were "potatoes" were in fact cauliflower! Of all the vegetable recipes I made for 2007's Thanksgiving series, this is the one I can most imagine making again and again, for everyda

So what if you take the traditional sweet potato casserole then proudly update it, keeping the essentials, honoring the tradition, but somehow transforming it into something contemporary, very now . That's my Sweet Potato Casserole. It's less sweet and has hints of vanilla and ginger. It uses just a few mini marshmallows and intersperses them with a crispy pecan-panko topping. Delish! Fresh & Seasonal, Perfect for Make-Ahead Thanksgiving and Autumn Fall Gatherings. Vegetarian.