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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Get Jack O'Lantern Stew Recipe from Food Network
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This hearty turkey soup, full of turkey meat and fresh vegetables, makes a great meal. If using dumplings, add them and their broth to the soup, and simmer for 20 more minutes.
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Get Wild Rice Stuffed Cabbage Recipe from Food Network
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In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
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Get Spaghetti with White Beans and Tuna Recipe from Food Network
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Get Pasta e Fagioli with Chickpeas Recipe from Food Network
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You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There's no rush or last-minute stress to make perfect gravy.
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A dinner-style pasta salad tossed with tuna, feta cheese, roasted red peppers, and Greek vinaigrette dressing is perfect for weeknights or picnics.
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Get Ham Salad in Endive Cups Recipe from Food Network