The idea here is to take a dozen snowflake rolls or slider buns that fit into a baking dish, top with these homemade meatballs, a simple flavorful tomato sauce, mozzarella and parmesan and pop into the oven for a pile of warm, cheesy mini-meatball subs. You can substitute ground turkey for beef. This makes a great kids’ birthday or sleepover dinner too.
See Recipe
With a loaf of crusty local bread, this hearty soup from Catherine Walthers is all you need for a weeknight or Sunday supper.
See Recipe
The fresh ginger, honey, black pepper and soy in this simple marinade results in a juicy, grilled steak with lots of complementary flavors. To serve, thinly slice the steak, sprinkle with sesame seeds, top with the optional scallion and mushroom sauce.
See Recipe
I have to say, I love my beef stew that’s printed in Soups + Sides. One of the keys here, which I learned way back from Cook’s Illustrated, is to use the flavorful chuck roast. That’s the kind of beef that becomes fork tender; its marbling melting away during the braise. Don’t be tempted to buy stew meat already cut up because that is often a combination of beef cuts, including some pieces without that similar marbling that toughen and get chewy as they cook, the opposite of what you ideally want. The other key, which does take an additional step, is roasting the potatoes to perfection, and steaming the carrots and green beans – letting you control the end textures. Enjoy!
See Recipe