Secrets of Great Second Meals by Dickerman, Sara -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Introduction Choose Your Own Adventure Second-Meal Semantics Food Waste, the New Frontier Making the Most of Your Food Reanimating Stored Food How to Use This Book Getting to Cooked

Aromatic Braised Chard and Kale Lazybones Beans Miso-Roasted Tofu Grilled Vegetable Party The Sesame Roasted Winter Vegetable Party Garlicky Pork Shoulder in a Pressure Cooker (or Not) Planked Salmon Spaghetti and Meatballs Braised Whole Chicken with Star Anise Shiitake Dashi Roasty Chicken Stock Slow-Roasted Tomatoes Mayonnaise Salsa Verde Scallion Oil

Snacks

The Banana Date Blastoff Creamy Spinach and Shallot Dip Fromage Not So Fort White Bean Tonnato with Roasted Tomatoes and Scallions Roasted Cauliflower and Tahini Crostini Salmon Rillettes Marinated Mussels Roasted Chickpeas with Rosemary Spanish Ham Croquetas with Pickled Pepper Salsa Mixed-Cheese Gougères with Dates and Arugula

Eggs

Devilled Egg Salad with Radishes and Rye Meatball Frittata with Mozzarella and Tomatoes On Omelets Steamed Eggs-in-Pots with Ham and Spinach Winter Squash and Sausage Strata Curried Swiss Chard Soufflé Rye Crepes with Beets, Leeks, and Fried Eggs

Salads

Grains and Legumes

Coconut Rice Waffles Spiced Oatmeal Buttermilk Pancakes Black Rice Porridge with Mango and Lime Flank Steak Vermicelli with Asparagus and Herbs Brown Rice Congee with Chicken and Crispy Noodles Black Lentils with Beets, Asparagus, and Sauce Gribiche Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream Farro Pilaf with Caramelized Onions, Cauliflower, and Golden Raisins Quinoa Cakes with Panela and Spinach

Soups and Curries

Spicy Tofu Soup with Bok Choy Chickpea-Chard Soup with Parsley-Chive Gremolata Parsnip-Hazelnut Soup with Scallion Oil Fennel-Scented Tomato Soup with Grilled Vegetables Avgolemono with Spinach and Dill Turkey-Vegetable Tortilla Soup Gingery Kidney Bean and Lentil Stew with Naan Croutons Green Curry with Tofu, Broccoli, and Basil Puree Chicken Curry with Spinach and Potatoes Shrimp Curry with Coconut and Tamarind

Comforting Mains

Bit o’ Salmon Sandwich Roasted Tomato Meatball Sandwich Hot Ham and Cheese with Dill Pickle Relish Ricotta Sandwich with Braised Greens Warm Potato Salad with Cornichons and Parsley Spring Lamb Hash with Artichokes, Peas, and Mint Black Cod Cakes with Cilantro, Scallions, and Tomato Salad Stuffed Zucchini with Bulgur, Feta, and Preserved Lemon Barbecued Pork Fried Rice with Mushrooms and Extra Ginger Salmon Kedgeree with Double the Greens Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli Lemony Salmon Pasta Black Bean Tacos with Mushrooms and Scissor Salsa Yucatecan-Inspired Pork Tacos with Pink Onions and Radishes Green Chilaquiles with Pork Shoulder Enchiladas Rojas with Roast Chicken and Sweet Potatoes Spicy Scallion-Salmon Pancakes Mustard-Kissed Chard and Gruyère Galette

Sweets

Saffron Rice Pudding Banana Bread Red-Eye French Toast with Coffee and Candied Orange Roasted Chai-Spiced Pear Compote Mixed Berry–Oat Kuchen Swedish-Style Apple Cake Eton Mess with Peaches and Gingersnap Crumbs Cinnamon Toast Lacy Cookies Ice Cream Sundaes with Chocolate Sauce, Coffee Caramel, Caramelized Cereal Crunch, and Cookie Crumbs Super Chocolate S’mores Cookies

What’s on Hand? Acknowledgments Universal Conversion Chart Index About the Author Also by Sara Dickerman Copyright About the Publisher