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.
Vegetables
Dorie Greenspan’s Mediterranean Shepherd’s Pie
There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
Chris Prosperi’s Chicken, Bacon and Cheese Enchilada
Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
Vegetable Noodles with Shrimp & Garlic
I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.
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.
