Reader recalls dill casserole bread and eggplant sandwich memories
Reader questions why a 1960 Bake-Off dill casserole bread isn’t listed as iconic. Anecdotes include a Fort Lauderdale eggplant sandwich from Baguette Station and a family aioli eggplant sandwich with roasted peppers. The page also includes two gluten bread and masala shrimp recipes with detailed steps.
MENTIONED IN THIS ARTICLE
Pillsbury
Fort Lauderdale
Baguette Station
Make Ahead Dinner Strategies From The Make Ahead Cook
A feature cites Rosenstrach and Bishop urging families to tackle dinner as a shared project with weekly planning and feedback. It highlights America's Test Kitchen tips, plan ahead routines, and a pot roast foil recipe from The Make Ahead Cook offering make ahead methods and leftovers.
MENTIONED IN THIS ARTICLE
Rosenstrach
Bittman
New York Times
Pot Roast Rigatoni with Creamy Tomato Sauce
A pasta dish using shredded pot roast in a tomato oregano cream sauce over rigatoni. The recipe combines olive oil, garlic, tomato paste, crushed tomatoes, broth, pan juices, salt, pepper, oregano, parsley and Parmesan, finished with cream and pasta water to bind.
Maple Candy Pork Chops Dinner Plan
A recipe for maple candy pork chops uses 4 boneless center-cut chops marinated in maple syrup canola oil soy sauce rice wine vinegar and garlic for 60 minutes to overnight. Bake at 450 degrees on foil lined sheet 15 to 20 minutes flipping once until center is set. Serve with sweet potato fries and a marinated beet salad.
MENTIONED IN THIS ARTICLE
Bishop
America’s Test Kitchen
Cook's Illustrated
PBS
Test Kitchen
Also Mentioned on This Page
Aioli
Linda Cicero
Lisa Holmes
Hilary
Susan B
A. Readers
Cook’s Corner
Leona Schmuelle
Ramesh Kaduru
Jenny Rosenstrach
Ballantine Books