After the Bird: Eight Ways to Use Leftover Turkey
Eight dinners and lunches built from leftover turkey, from hot open-faced sandwiches to fried rice, with safe storage times and a stock to make from the carcass.
French Toast on Day-Old Challah: Soak Times That Work
Thick slices of day-old challah drink custard without falling apart. Here are soak times by slice thickness and staleness, plus the pan heat that keeps the center cooked.
Five Weeknight Plates From the Diner Playbook
Chicken cutlets, a patty melt, a tuna melt, smothered pork chops and an open-faced hot sandwich: five diner plates you can make on a weeknight with one skillet and little fuss.
Twice-Fried Hand-Cut Fries: Two Temperatures, One Good Reason
Cook fries once at a lower heat to soften the inside, then again at a higher heat to crisp the outside. Here is the method, with oil safety and the mistakes to avoid.
Stovetop Rice Pudding, the Way the Dessert Case Used to Do It
Rice, milk, sugar and patience. A stovetop rice pudding takes about forty minutes of low simmering and rewards you with creamy, spoonable comfort straight from the pot.
Diner Meatloaf: The Binder, the Glaze, and the Clean Slice
A meatloaf that slices clean and stays moist comes down to the binder, the fat, and when you add the glaze. Here is the method, with the safe internal temperature.
