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.
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Bollyburgers (Succulent, Spicy Hamburgers with Mango Salsa)
This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.
Braised Lamb Shanks with Bok Choy and Sweet-and-Sour Dill Oil
Don’t let the long braising time in this recipe intimidate you. It’s an easy “prepare it and forget about it” step and fills the house with an enticing aroma that will make your guests’ mouths water. It’s a perfect company’s-coming meal because it’s guaranteed to impress.
Braised Short Ribs with Moxie Beans
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
Alex Province’s Seafood Soup with Sherry Wine
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
Colu Henry’s Porchetta Pasta
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
