Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce.
vegetarian
Extra Helping: UnMeatballs
Unmeatballs happily flex to accommodate both whole-grain and gluten-free bread, and the addition of some stealth pumpkin puree brings additional nourishment along with a very nosh-able texture.
Cooking with Scraps: Brothy Beans with Roasted Garlic and Parmesan Rind
These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.
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.
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.
Crispy Scallion + Sesame Pancakes
These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.
