Some dishes stay on family menus because their familiar flavors still work for weeknight dinners and holiday tables. This selection ranges from casseroles, quiche, and chowders to chicken, potato sides, and a few old-school favorites for brunch or snacking. Choose a generous main, a shareable side, or a dish that can be prepared ahead when a gathering calls for a well-known recipe.
Sweet Potato Casserole
On holiday tables, Sweet Potato Casserole brings a familiar sweet-and-savory side that serves eight in 1 hour 40 minutes. Roasted sweet potatoes are mashed with milk, butter, eggs, dark brown sugar, cinnamon, and nutmeg, then topped with toasted pecans and a crisp brown sugar layer. Serve it beside turkey or ham, where its soft center and crunchy top contrast with the rest of the plate.
Get the Recipe: Sweet Potato Casserole
Chef Jenn’s Skillet Knackwurst & Sauerkraut
Skillet suppers with a tangy edge make Chef Jenn’s Skillet Knackwurst & Sauerkraut a hearty choice for four, ready in 1 hour 10 minutes. Knackwurst browns with sauerkraut, Yukon Gold potatoes, Granny Smith apple, onion, and chicken broth, while buttered panko adds crunch on top. The sausage and potatoes make it filling enough for dinner, with rye bread alongside for a familiar German-inspired meal.
Get the Recipe: Chef Jenn’s Skillet Knackwurst & Sauerkraut
Ham & Cheese Impossible Quiche
Old-school brunch plates get an easy centerpiece with Ham & Cheese Impossible Quiche, which serves eight in about an hour. Ham, Swiss cheese, onion, eggs, milk, and heavy cream bake into a savory pie-style dish without a separate crust. Cut it into wedges for a weekend breakfast, lunch, or a casual supper with a green salad. Its one-dish preparation keeps the familiar quiche flavor simple to serve.
Get the Recipe: Ham & Cheese Impossible Quiche
Chicken & Corn Chowder
Thick spoonfuls of Chicken & Corn Chowder make a filling meal for eight, with chicken, corn, potatoes, bacon, carrots, celery, and onion in a creamy broth. Whole milk and heavy cream give the soup its rich texture, while thyme adds a savory note. Serve it with crackers or bread for lunch or dinner. This classic-style chowder makes a generous pot for a family table without needing extra sides.
Get the Recipe: Chicken & Corn Chowder
Peameal Bacon
Salt-cured slices of Peameal Bacon turn a pork loin into a make-ahead favorite that yields about 20 servings after a five-day cure. The brine uses water, kosher salt, sugar, peppercorns, bay leaves, garlic, and curing salt; cornmeal coats the cured loin before cooking. Slice and fry pieces for breakfast with eggs, or tuck them into sandwiches when you want a savory, old-fashioned option ready in the fridge.
Get the Recipe: Peameal Bacon
Grilled Lemon Herb Chicken
Char marks and a lemony herb marinade give Grilled Lemon Herb Chicken its familiar backyard flavor. Four servings take 4 hours 25 minutes, including marinating, with chicken breasts seasoned in olive oil, fresh lemon, garlic, oregano, thyme, salt, and pepper. Grill the chicken for a straightforward dinner, then serve it with potato salad or vegetables. The citrus and dried herbs make it a dependable main for family meals or an outdoor gathering.
Get the Recipe: Grilled Lemon Herb Chicken
Buttermilk Banana Cake
The tender crumb of Buttermilk Banana Cake makes it a fitting dessert for a family table, and the recipe yields 10 slices in 1 hour 5 minutes. Ripe bananas and buttermilk keep the cake moist, while cinnamon and nutmeg season the batter. A cream cheese glaze adds a tangy finish across the top. Slice it for an afternoon treat or bring it out after dinner with coffee, just like a dependable bake from an old recipe box.
Get the Recipe: Buttermilk Banana Cake
Seafood Chowder
Steamy bowls of Seafood Chowder serve eight, combining shrimp, cod, potatoes, bacon, onion, celery, seafood broth, clam juice, milk, and cream. The bacon and vegetables build a savory base before the seafood goes in near the end, helping the fish and shrimp stay tender. Set out crusty bread for dipping and make it the main course on a chilly night. This generous pot brings a classic coastal-style soup to the table.
Get the Recipe: Seafood Chowder
Potatoes with Sour Cream & Bacon
Cool, creamy potato salad gets a savory topping in Potatoes with Sour Cream & Bacon, a four-serving side ready in 30 minutes. Baby red potatoes are tossed with sour cream, crisp bacon, green onions, fresh dill, salt, and pepper. Serve it beside grilled chicken or burgers, or bring it to a potluck where a familiar potato dish is always welcome. The combination works warm or chilled, so it can be made around the rest of the menu.
Get the Recipe: Potatoes with Sour Cream & Bacon
Hoppin’ John
New Year’s tables often include Hoppin’ John, a six-serving dish of black-eyed peas, bacon, ham hock, onion, bell pepper, celery, garlic, and chicken broth. It takes about an hour, with cayenne and thyme adding seasoning and a splash of vinegar brightening the pot. Spoon it over rice or serve it as a hearty side. The recipe carries a long Southern tradition and is easy to make for a family gathering.
Get the Recipe: Hoppin’ John
Homemade Corned Beef
Sandwiches and dinner plates both benefit from Homemade Corned Beef, which makes about 10 servings after a five-day brine. Beef brisket rests in distilled water with kosher salt, curing salt, sugar, and pickling spices before it is cooked until tender. Slice it for Reuben-style sandwiches, or serve it with cabbage and potatoes for a classic meal. The longer preparation is mostly hands-off, so plan and let the brine do its work.
Get the Recipe: Homemade Corned Beef
Cincinnati Chili
Spaghetti under a spiced meat sauce defines Cincinnati Chili, a six-serving recipe that simmers for 3 hours 15 minutes. Ground beef, tomato sauce, vinegar, Worcestershire sauce, cocoa, chili powder, cinnamon, cloves, and allspice create its distinctive seasoning. Ladle it over pasta and add shredded cheese or diced onion if desired. This regional classic makes a big pot for a low-key dinner and reheats well for another meal.
Get the Recipe: Cincinnati Chili
Fried Green Tomatoes
Crunchy cornmeal coating gives Fried Green Tomatoes their crisp outside and tart center, with four servings ready in 25 minutes. Firm green tomatoes are dipped in egg, then coated with flour, cornmeal, Panko, paprika, and cayenne before frying. Serve them hot as a side, snack, or starter with a dipping sauce. They bring a familiar Southern-style plate to the table and work well alongside grilled meat or sandwiches.
Get the Recipe: Fried Green Tomatoes
Chicken Lettuce Wraps
Lunch wraps with a savory filling make Chicken Lettuce Wraps a quick meal for four, ready in 20 minutes. Ground chicken cooks with green onions, garlic, ginger, hoisin, soy sauce, rice wine vinegar, and water chestnuts, then gets spooned into crisp lettuce leaves with cucumber and carrots. Set the filling and lettuce out separately so everyone can assemble their own. It is a lighter choice when the menu needs a break from casseroles and potatoes.
Get the Recipe: Chicken Lettuce Wraps
Carrots au Gratin
Golden topping and a creamy sauce give Carrots au Gratin six servings in 30 minutes. Baby carrots bake with butter, shallot, chicken stock, lemon juice, Dijon mustard, and Parmesan, while sliced white bread makes a crisp crumb topping. It is a useful vegetable side beside roast meat or a casserole, with enough sauce to spoon over each portion. Make it ahead for a gathering, then warm it through before serving.
Get the Recipe: Carrots au Gratin
Chef Jenn’s Warm German Potato Salad
Warm, tangy potatoes bring a different spin to Chef Jenn’s Warm German Potato Salad, which serves six in 35 minutes. Yukon Gold potatoes are tossed with bacon, red onion, apple cider vinegar, grainy mustard, broth, sugar, black pepper, and parsley. Serve it warm with sausages or grilled chicken, or take it to a potluck while the dressing is still glossy. The vinegar and mustard give this old-school side a savory lift.
Get the Recipe: Chef Jenn’s Warm German Potato Salad
Buttermilk Fried Chicken
Crackly coating and juicy drumsticks make Buttermilk Fried Chicken a six-serving main that takes 45 minutes. Chicken marinates in buttermilk before a flour coating seasoned with paprika, garlic powder, onion powder, salt, and pepper, then fries in vegetable oil. Serve it out with mashed potatoes, slaw, or biscuits for a familiar dinner spread. It also travels well for a picnic or family gathering when served warm or at room temperature.
Get the Recipe: Buttermilk Fried Chicken
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