Keep up with 
Garden and Gun
Recipe
Simple yet special, this side dish could very well become a tradition in your family too
Photo: Andrew Welch
Just in time for the holiday season, chef Chaz Lindsay of Belhaven, Mississippi, is sharing his mother’s spinach casserole recipe, a side dish that is easy to make, veggie-packed, and—thanks to its rich, cheesy flavors—indulgent enough for entertaining. The recipe holds sentimental value for Lindsay, who owns and operates Pulito Osteria: His mother prepared it each Christmas and Easter and during Lindsay’s rare visits home when he was living in New York City.
3 1-lb. packages frozen spinach, thawed and squeezed dry
24 oz. cream cheese
Cayenne pepper to taste
9 tbsp. mayonnaise
3 tbsp. milk
Parmesan cheese
Mix all ingredients but the Parmesan well. Add more milk if needed to make it spreadable. Spread out over the bottom of a 9×13 pan. Top generously with freshly grated Parmesan cheese. Bake the casserole at 350°F until Parmesan is toasty brown, about 25 to 30 minutes. Do not burn.
Recipe
One Atlanta chef revisits her Dutch grandma’s recipe for the fall treat
What's in Season
Charleston chef Jason Stanhope gives the humble stalk its due
Recipe
The country legend’s new cookbook offers a classic recipe, plus some smart tips
Arts & Culture
For almost fifty years, they carried the bags of golf legends but also masterminded victories from the tees to the holes. Then, with one decision, their lives shifted, and the legacy of their glory days went unheralded. Finally, that’s changing
Food & Drink
Step aside New York and Chicago: Biloxi, Mississippi, has a secret pizza ingredient that’s ready for the spotlight
Arts & Culture
Decades later, those dainty florals still hold a powerful grip on the South
Keep up with Garden and Gun
Subscribe today and save.
Subscribe today and save.