What's the DISH?

Join us each month as we highlight and celebrate the JA Team favorites! In honor of the Thanksgiving Holiday, this month's Dish features some of JA's favorite fall recipes!

Sweet Potato Casserole with Homemade Marshmallow

We’re in heaven just looking at this dazzling Thanksgiving dish.


  • 4 tbsp. (1/2 stick) unsalted butter, melted, plus more for baking dish
  • 4 lb. sweet potatoes
  • 2 tbsp. dark brown sugar
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. cayenne pepper
  • 3 large eggs plus 4 large egg whites
  • 1 1/2 tsp. pure vanilla extract, divide
  • 2/3 c. granulated sugar
  • 1/2 tsp. cream of tartar
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 375°F. Butter a 3-quart broiler-safe baking dish. Roast sweet potatoes on a baking sheet until tender, 60 to 70 minutes. Cut a slit in the top to release steam and let cool for 15 minutes.
  2. Scoop out sweet potato flesh (discard skins). Transfer to a food processor and process until completely smooth, 30 seconds. Add brown sugar, nutmeg, cayenne pepper, whole eggs, and 1 teaspoon vanilla. Pulse until fully incorporated, 3 to 4 times. Season with salt and black pepper; transfer to the prepared dish.
  3. Bake until sweet potatoes are set, 20 to 25 minutes. Let stand for at least 10 minutes.
  4. Whisk together egg whites, granulated sugar, and cream of tartar in a bowl. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes; remove from heat. Beat with an electric mixer on low speed, gradually increasing speed to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in the remaining 1/2 teaspoon vanilla.
  5. Heat the broiler with rack in the middle position. Spoon meringue over cooled sweet potatoes. Broil until meringue is browned, 30 seconds to 1 minute.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

Jalapeño-Green Chile Spoonbread

This spoonbread is putting a little spice into your cornbread casserole!


  • 2 tbsp. vegetable oil
  • 1 c. stone-ground yellow cornmeal
  • 1/2 c. all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 3 c. fresh yellow corn kernels
  • small jalapeño
  • 1 1/4 c. Buttermilk
  • 1 c. cream
  • large eggs
  • can mild green chiles
  • Directions

    1. Preheat oven to 375 degrees F. Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños. Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients. Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
    2. Bake at 375 degrees F for 40 to 45 minutes or until golden brown and set.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

Nancy Fuller’s Double-Crust Apple-Cheddar Pie

Is there anything more “farmhouse” than pie cooling on the ledge on a crisp November day?


  • 2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
  • 2 tbsp. sugar
  • 1/2 tsp. kosher salt
  • 4 oz. sharp Cheddar cheese, grated (about 1 cup)
  • 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1/3 to 1/2 c. ice-cold water

For the Filling

  • 1 1/4 lb. Granny Smith apples (about 3), peeled, sliced 1/3-inch thick
  • 1 lb. Golden Delicious apples (about 2), peeled, sliced 1/3-inch thick
  • 1/4 c. packed brown sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 4 tbsp. granulated sugar, divided
  • 1 large egg, whisked


  1. Make crust: Pulse flour, sugar, and salt in a food processor to combine, 2 to 4 times. Add cheese and pulse to coat, 5 to 6 times. Add butter and pulse until the mixture resembles coarse meal, 6 to 7 times. Add water, 1 tablespoon at a time, pulsing until dough begins to come together.
  2. Divide dough into two piles (one with two-thirds of the dough, the other with one-third of the dough); wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
  3. Make filling and assemble: Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 3 tablespoons granulated sugar in a bowl.
  4. Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Transfer apples to crust.
  5. Roll remaining dough disk into a 12-inch circle. Lay dough over filling; trim to a 1-inch overhang. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
  6. Brush crust with egg and sprinkle with remaining tablespoon sugar. Bake 15 minutes. Reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.

This recipe was provided by Country Living. If you’d like to visit the original source, please click here.

**Holiday Hours

  • Our offices will be closed Thursday, November 26. We will resume our normal business hours on Friday, November 27.

We wish you all a happy and safe Thanksgiving!

Thanks for joining us for this month’s special holiday Dish!

If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!