We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
Cooking with Scraps: Dill Pickle Brine Potato Salad
Pickle brine is an incredibly useful scrap. Once you start using it—in potato salad!—you might find yourself running out of brine before the jar of pickles.
Cooking with Scraps: Any-Season Strata
A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. A strata is also one of the best ways to put stale bread to good use.
Eggplant Kuku (Persian Frittata)
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
Perfect Mashed Potatoes
Mashed potatoes are as American as apple pie and fried chicken. Like those other staples of home cooking, mashed potatoes can be tricky to master. You need to start with the right potatoes and do your best not to overcook them or over-mash them. The best potatoes for beginners to mash are “dry” potatoes usually used for baking, like Idaho potatoes.
Sheet Pan Bread Stuffing with Sausage + Spinach
Since stuffing rarely appears separate from Thanksgiving, it’s an inherently nostalgic and meaningful dish. I bake my stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one.