five friendly, familiar hot dishes, all prepared and cooked in cast-iron skillets. The ingredients, spices, and produce, all easily found at the supermarket, create the bold flavors that are the hallmarks of these recipes. And, each casserole has unexpected ingredients. For example, the Enchilada Pie uses sweet, smoky ranch-style pinto beans, playing up the Southwestern flavors. Grillflavored plant-based protein crumbles lend tandoori-like flavor in the Moroccan casserole. Chicken and waffles are a restaurant menu favorite, but the twist here are -cut fries. The tuna noodle casserole leans on spinach-artichoke dip for something special, but Boursin Shallot and Chive cheese takes it to a whole new level. A New Orleans-inspired mash-up concludes this quintet. The specialty cold cut, muffaletta, is reimagined with a briny olive vinaigrette, giardiniera, and toasty focaccia.
