2Heat the oil in a heavy skillet and sauté the onions in it until tender.
3Add celery, green pepper, garlic, hot peppers, and ground beef. Cook, stirring until beef loses its pink color.
4In a small saucepan, melt the butter and blend in the flour and curry powder. Gradually add the broth and milk and bring mixture to a boil, stirring. Add salt and continue cooking until mixture thickens.
5Add curry sauce, tomato sauce, brown rice, pecans, and half of the cheese to the vegetable mixture. Mix well and season with salt. Pour mixture into an oiled casserole, sprinkle with remaining cheese and bake until the casserole is bubbly hot and the cheese on top has melted, about 25 minutes.
Granddaughter Olivia helps Gloria "Gigi" Smith make Plantation Casserole.
Passover Cooking with Grandma Irma
Watch as Irma Zigas cooks with her grandson Caleb, preparing her own take on Passover brisket (here's her recipe). There's love, there's respect and teaching, there are disagreements over chopping onions—it's family. Caleb and Irma aren't kosher, and neither is this recipe, but Irma's been making this brisket since her anti-Vietnam, pro-women's-rights activist days, when she needed to bring the family together but couldn't spend hours in the kitchen.
Burmese Cooking with Grandma Alvina
Granddaughter Alyssa helps out with Burmese prawn curry and coconut rice.
Kwanzaa Cooking with Grandma Martha
Grandson Desmond helps make candied yams for Kwanzaa.
Making Italian Gnocchi with Grandma Paola
Granddaughter Isabella helps Nonna Paola Bagnatori make potato gnocchi with tomato-porcini sauce.
Chinese New Year Cooking with Grandma Ruby
Grandma Ruby Tom and her grandkids Katherine, Marat, and Sean ring in the Chinese New Year together. Ruby prepares jai (here's her recipe), a healthy Buddhist vegetarian stew (and a good luck food!) that contains 16 ingredients. Each ingredient is separately wok-cooked, then added to the pot, making this a Chinese New Year labor of love. (Ruby also gave us her recipe for Chinese New Year cake.) Ruby was introduced to us by Chowhound Melanie Wong. Thanks, Melanie!