I first made this for a Thanksgiving potluck, from a recipe taken from Saveur magazine. When everyone's eyebrows shot up after taking their first bites, I knew I had a keeper. Not one to follow recipes to the absolute letter (unless I'm at work, because that's when it counts), the recipe has been tweaked a bit over time to suit my budget, time, tastes or energy levels. Beef subs in for lamb when the price is right, and I prefer to roast my vegetables the day before so I'm not standing guard in front of the stove. If I have tomato paste, that gets thrown into the mix. This is a really humble, accommodating dish. It's a bonus that it feeds so many.

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