This recipe was given to me by my dear friend during a visit to his South Carolina home. I have since baked this version of tomato pie several times and was quite taken back by how delicious it is. Hopefully, you’ll enjoy it as well.
This recipe was adapted from one credited to James Beard, chef and culinary icon in the world of American cuisine. This version utilizes biscuit dough to absorb the juices, and is baked in a casserole dish for a more rustic, homey, cobbler-like feel.
Goulash, a simple, one-pot supper much like the one that showed up on our table—hearty, familiar, and made from what was on hand.
Somewhere between Old World stew and Italian-style baked pasta, American goulash found its permanent home on the American supper table. This casserole-style version, crowned with melted cheese and baked until bubbling around the edges, is the kind of meal that fed countless families after long workdays and school nights.
Whether the tomato sandwich truly inspired tomato pie may never be fully proven. Like many regional dishes passed from one generation to another, its origins have become blurred over time.
American goulash, sometimes referred to as slumgullion, likely owes its origin to Hungarian goulash. About the only thing the two dishes have in common is that they both contain meat and paprika.
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You’ll discover recipes from popular chili parlors and restaurants, award-winning recipes from ISCC competitions, and even one of the first chili recipes ever published.
The cherry-flavored retro soda, created in 1974.
"All the sugar and twice the caffeine!"
Hi, I’m Monte Melugin, executive chef, food writer, consultant, artist, and creator of GrubAmericana, a website designed exclusively around American born foods–their history, legends, and availability. We’ll also provide some related recipes you can easily make in your own kitchen.