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.
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Argentine Humita
Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.
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.
Chicken Korma (Chicken Breasts Smothered in Rich Yogurt Sauce with Almonds and Raisins)
Korma is traditionally luxurious and over the top, with meat braised in a rich sauce of yogurt, cream, and nuts. I love the flavor of korma, but have always looked for a simpler—and healthier—way to prepare it. This is my solution.
Straight-Talk Turkey
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
Trout with Almonds
The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
