French Toast is the perfect way to use up day-old bread. If you’ve made Raisin Challah Bread (page 61), go ahead and use up the leftovers the next morning. Good-quality store-bought thick-cut raisin bread will also work. Cut your challah slices on the thick side, about 3/4 to 1 inch thick, so that when you griddle them, the outside will be crisp and the inside will be moist and creamy. Serve with lots of syrup, homemade jam, sautéed bananas (see Banana Walnut Pancakes, page 122), fresh bananas and strawberries, or the fruit compote of your choosing (see pages 276 to 278).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.