Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
American
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.
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.
Dorie Greenspan’s Triple-Layer Parsnip and Cranberry Cake
A layer cake is like a fanfare: It blares “Celebration!” Full of flavor, this cake is based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake.
Dorie Greenspan’s Bourbon-Roasted Pork Loin
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
