Tomato Aspic

If your grandmother had a ring mold tucked in the back of her kitchen cabinet, chances are she made tomato aspic.

This wobbly, tangy showstopper was the crown jewel of Southern luncheons and church suppers for generations, and honestly? It still holds up.

Tomato juice gets spiked with vinegar, Worcestershire, and a dash of hot sauce before setting around a crunchy mix of celery, green peppers, onions, and tiny green beans.

Unmold it onto a bed of crisp lettuce and watch folks light up with pure nostalgia.

Kitchen Tips

• Make sure the tomato juice mixture is fully cooled before adding the chopped vegetables, or they’ll sink to the bottom.
• Lightly oil your mold or spray it with cooking spray for a clean release every time.
• Let it set in the fridge for at least 2 hours, but overnight gives you the firmest, cleanest slices.
• Serve with a dollop of mayonnaise or horseradish cream on the side for that classic pairing.