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Do you ever cook dinner one thing only for the leftovers? I do know that’s the thought behind cooking for the freezer — a wise and economical strategy to meal planning. However right here I’m pondering particularly of next-day leftovers, the superior Monday lunch after the Sunday supper. I’m pondering, in fact, about meatloaf.
A slab of Kay Chun’s freshly cooked meatloaf (above), tenderly nubby beneath its shiny ketchup glaze and leaning on a swoop of mashed potatoes, is a factor of magnificence. However I’m most longing for the meatloaf sandwiches to return, the slices chilly and salty between spongy white bread with only a skinny smear of mayonnaise as spackling. Or a slice for breakfast, crisped in a pan subsequent to a fried egg, whereas tater tots — pleasure of joys — brown within the oven. Meatloaf: uninspired identify; terrific consuming.
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Meatloaf
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Whereas we’re using the nostalgia practice, right here’s shake and bake hen thighs, one other Americana winner from Kay. Crushed shredded-wheat cereal blended with garlic and onion powders makes for an especially crunchy crust, and Kay combines buttered peas with egg noodles and grated Parm for a aspect that actually sticks the childhood-favorites touchdown. (In case your “Shake ’n Bake” reference level is much less “residence cooking” and extra “Talladega Nights,” know that’s the place my mind goes, too.)
Two issues we will all agree on: Shrimp boils are unbelievable, and child corn is cute. Right here, then, is Creole broiled shrimp with child corn, a recipe from Vallery Lomas that takes the summer season weekend staple and adapts it for Might weeknights.
Melissa Clark’s creamy bucatini with spring onions and mint, a beautiful spring dinner, goes all in on alliums. For those who can’t get spring onions (they appear to be scallions that spend all their time within the fitness center), swap in common or candy onions, scallions, shallots or leeks. Additionally inexperienced — virtually eye-poppingly so — is Rick Martínez’s roasted broccoli and chickpeas with mole verde, a vibrant vegan dinner or a lush aspect for a easy roast hen.
And similar to I make meatloaf for the leftovers, I make angel meals cake for what I’m going to eat with it. These early season berries and a few softly whipped cream will likely be, effectively, heavenly on high of pillowy slices of fluffy, vanilla-scented cake.
