Sugar Editorial Picks
Nov 16, 2009 -
I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.
I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.
The result?
- 5 Comments
Nov 09, 2009 -
With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
- 2 Comments
Jul 27, 2009 -
A French specialty made from a composite of ingredients that are cooked or baked.
Originally, a tian referred to a Provençal-style bake of mixed vegetables, roasted in a gratin style. The word can also be used to describe any type of casserole-style course, from a braised vegetable stew to a layered dessert.
- 6 Comments
Apr 09, 2009 -
Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid.
- 8 Comments
Mar 04, 2009 -
In the dead of Winter, during a period of economic stress, there's nothing more appetizing than down-home comfort foods. While mac and cheese, burgers, and pot pies get a lot of press, I have to argue that the title of The Ultimate Comfort Food should go to the gratin. Coined after an obsolete French term for "grater," a gratin is a very loosely defined dish: it's simply any course that's topped with browned crumbs, butter, and cheese.
- 3 Comments
Mar 04, 2009 -
As much as I enjoy hosting dinner parties, I also love having friends over for a casual, relaxed breakfast.
There's no better way to welcome close ones into your home than with the savory, cheesy smell of an oven-baked strata. This layered dish of bread, eggs, cheese, meat, and vegetables is not only crave-worthy, comforting breakfast food at its best, but, as a casserole, it's also a great timesaver — forget making custom batches of scrambled eggs!
- 2 Comments
Feb 25, 2009 -
If you live in a cool weather clime, you're probably sick of Winter and willing it to go away. But why not embrace it? There's only one time to appreciate chilly climate favorites, and that's right now — when they're the most comforting.
- 10 Comments
Feb 04, 2009 -
Due to the difficult economic climate, in the past couple of months, the casserole — a one-pot dish that feeds a crowd and often consists of budget-friendly ingredients — has made a strong comeback. To fully embrace the trend, I recently obtained a copy of The Best Casserole Cookbook Ever ($24.95) by Beatrice Ojakangas. It's filled with over 500 casserole recipes, and to find out what I thought of this cookbook, read more
- 10 Comments
Jan 12, 2009 -
When I made lasagna, I was horrified to realize I don't own a large casserole dish. I ended up having to make the lasagna in two pie dishes. To avoid this situation in the future, I asked you to help me find a casserole dish.
- 6 Comments
Jan 05, 2009 -
Last week I decided to make lasagna. My sausage tomato sauce was done, the cheese was grated, and the pasta ready, when I realized I don't own a large casserole dish! I ended up having to make the lasagna in two pie dishes.
- 0 Comments