After seeing your comment I looked at some recipes for it. I had no idea it was a Thanksgiving dish, this was in weekly rotation at our house, but we literally never had it at Thanksgiving.
No one in my family could cook, at all. I say that as someone who would happily eat Spaghetti-O’s cold from the can after turning it upside down so all the pasta was now on ‘top’.
This was something like Sole in tomato aspic. ‘It’s French’ my mother said. Very young me stuck a hand into what I thought was raspberry Jello and shoved it into my mouth when no one was looking. It was not raspberry Jello.
Thanks for the trauma, my mom did Tuna Casserole. Canned tuna, some kind of creamed condensed soup, topped with potato sticks. I had actually suppressed this memory.
I can’t really see a way forward with those ingredients.
The Corsican version of Casu Marzu, sheeps milk cheese with fly larvae. It’s delicious.
Maple sap, direct from the bucket. The flavor is quite complex compared to syrup since the volatiles haven’t been boiled off.
Prahok, fermented fish paste. Used as an ingredient, condiment, and main. It isn’t terrible, it’s just not very good. I expected I would love it, but meh.
Chowhound used to have a Dish of the Month which was fun. Lemmy has 52 weeks of baking but I think a week is too short, it doesn’t have much traction. For me most of their topics are not interesting either, I think the current one is ‘Piping’.