Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime
“Most of my mom’s recipes are rooted in the time before she emigrated from Soviet-era Belarus, where making dishes related to Jewish heritage was discouraged,” writes Bonnie Morales, chef and co-owner of Kachka in Portland. “She only learned to make this comforting casserole after she moved to Chicago, where a cousin made it for Passover. Now my mom makes it every year. Her version uses cream of mushroom soup and frozen spinach, but I updated mine with homemade mushroom stock, Swiss chard, and crème fraîche.” Morales makes a flavorful meatless broth with dried mushrooms, but a store-bought version (we recommend Pacific brand) will be just fine.
