Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.
Vegetables
Grilled Vegetable Salad with Brown Butter Vinaigrette
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
Classic Meat Loaf Sandwiches with Tomato Jam
I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.
Roasted Carrot and Avocado Panzanella
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Shaved Fennel, Porcini, and Pecorino
The success of this salad recipe relies heavily on cutting (sawing) the ingredients into equal-size pieces as well as using equal amounts of each. The ingredients should be sliced to the same thickness.
