These Make-Ahead Dinner Rolls use a tangzhong technique that makes them so beautifully moist that they reheat perfectly.
Author: Jeff the Chef
Curried Cauliflower, Whole Head Roasted
This is a recipe for a whole head of baked, Curried Cauliflower. It makes a fantastic vegetable side dish, and reheats well.
White Bean and Sundried Tomato Pasta
White Bean and Sundried Tomato Pasta with Wilted, Garlic-Lemon Spinach is a fantastic dish that you’d be proud to serve to guests.
Cranberry Buttermilk Sorbet
Cranberry Buttermilk Sorbet emphasizes more the “berry” than the “cran.” It’s quite refreshing.
Leftover Pot Roast Sandwiches
Philly cheesesteak pot roast sandwiches: celebrate your leftovers. Onions, peppers, cheese, kinda messy in just the right way: it’s all here.
Man! What a Pot Roast!
Man! What a Pot Roast! Pot roast in a gravy-like sauce is everyday cooking, sure … but this one is something to be decidedly proud of.
Cranberry Lime Muffins
These Cranberry Lime Muffins are perfect for a post-holiday nosh, or a lift to get you through a cold winter’s day.
Easy Chicken Parm-ish
Chicken Parm-ish is an easy riff on Chicken Parmesan, using sous vide breasts, a sausage-laden pasta sauce, orzo, and lots of melty cheese.
Shirred Eggs with Smoked Salmon
Shirred Eggs with Smoked Salmon: a Williams-Sonoma recipe that is simple yet wonderful. Paired with great coffee and fresh juice, it becomes downright swanky.