An American Favorite

By Andrew Hunter
For The Family Table, a blog for busy families

For better or worse, we all grew up with a tradition of meatloaf at the family table. Most of us endured a combination of beef and pork mixed with dried herbs, fresh onions if we were lucky, and a thick blanket of ketchup across the top, which was the loaf’s saving grace.

Marilyn and I figured that we would continue the tradition with Ben and Nick so that they might pass it down to their kids in 20 years. The boys like leftover meatloaf better than hot out of the oven. I’m not sure why, except they get to take meatloaf sandwiches in their lunchboxes.

The version below is a starter recipe, meaning if you haven’t made meatloaf before, try this version. It won’t be as good as your mom’s because no meatloaf ever is, but it’ll be your meatloaf, which will make it better. The variations below are for when you feel like an adventure in the kitchen and on your palate.

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Salad, Many Ways

By Lori Powell
For One or Two Bites, a blog for singles and couples

I was back at the market this past weekend to make all things with salad. I often whip up a small salad to have with dinner but on other nights, salad is the star of the plate.

Radishes, salad greens and fresh herbs are ingredients that are popping up super-fresh at markets everywhere. So my recipe this week is basically a celebration of leafy greens with some adornments. Think of the salad as a supporting cast to the main dish.

Topping a grilled chicken breast or steak with salad is simply delicious…you get the crisp texture of fresh greens and veggies, and then the acidity from the vinaigrette, which results in a perfect compliment to the rich flavors of the grill and the meatiness of a steak.

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Eggs+Leftovers=Frittata

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

Both at work and every day in my home cooking, I use eggs like they’re going out of style. Soft-boiled, scrambled or baked are my favorite preparations for enjoying the egg in its pure state.

But when it comes to transforming leftovers into a free meal, nothing beats a frittata. You can toss virtually any ingredient into some beaten eggs, and pour it in a hot pan; and then when you pop it in the oven, in the words of Carl Weathers, you got a stew going.

While I often love throwing together a couple random ingredients leftover from the fridge into my frittata, my favorite leftovers are actually herbs that are on the decline. They’re just starting to wilt and you need to use them up quick? Make a simple herb frittata that both highlights the eggs and the random mix of herbs you used. Or just use one herb but toss in enough to really make the flavor punch. Served alongside some spicy salad greens like arugula or watercress, it becomes a light, very Parisian meal that you can enjoy, knowing you didn’t pay the high price for it.

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Pan Bagnat: Memories of France

By Sandy Hu
The latest from Inside Special Fork

Chris didn’t get to go on many picnics. When Steve and I lived in New York City, we went on picnics in Central Park all the time. It was a cheap outing and a chance to get outdoors, living as we did in a high-rise apartment in a concrete and steel city.

When David was little, we lived in a condominium in San Francisco and escaped to Golden Gate Park with a picnic hamper. But by the time Chris came along, we lived in a house with a small yard that satisfied our need for the outdoors. No picnics.

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Blanching vegetables

By Sandy Hu
A new video for Video Friday

As the weather warms up and farmers’ markets and supermarket produce counters are filled to overflowing, it’s time to celebrate the bounty with crudité platters and delicious dips.

Some vegetables, such as radishes and sugar snap peas, taste great just served raw. But hardier vegetables like broccoli and cauliflower florets, green beans, asparagus and even carrots taste better when they’re blanched. A quick dip in boiling water takes the raw edge off and makes these vegetables taste sweeter.

Blanched vegetables can also be used for cooking. I like to blanch green beans , then sauté them in olive oil. By blanching first, the beans cook more evenly, since they have had a head start through the blanching process, and cooking goes faster.

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