TIP OF THE DAY: Leftover Steak For Breakfast & The History Of The Doggie Bag

When life gives you leftover steak, make steak and grits. That’s what we did when we happily brought home a doggie bag from a midtown steakhouse Friday night. The next morning the leftovers became part of breakfast (or brunch*, if you prefer). You can make steak and eggs, of course; but we don’t have grits…
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TIP OF THE DAY: Frittata For Dinner

For breakfast, lunch or dinner, make a frittata (frizz-TA-ta). A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique. With an omelet, the filling ingredients are…
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TIP OF THE DAY: MAKE A STRATA

Looking at a lot of leftovers today? Make a strata! A strata is a layered casserole, related by eggs and cheese to a fritatta or quiche, made from a mixture of bread, eggs and cheese plus any vegetables and proteins you have on hand. You can serve it for any meal, from breakfast through dinner.…
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TIP OF THE DAY: Uses For Food Scraps

Who wants to waste food? Most of us just need a few tips on how to keep more of it from hitting the trash can. Before you toss out trimmings or wilted produce, consider these uses for food scraps. Most are from an article by Becky Striepe on Care2.com. 1. BREAD CRUSTS & CRACKER CRUMBS.…
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TIP OF THE DAY: Turn Leftovers Into Ragout (Stew)

The term ragoût (rah-GOO) may sound fancy, but it’s the French word for stew. When you make a quick-and-easy version from leftovers, it’s certainly more tempting-sounding than “leftovers stew.” The word origin is a bit more glamorous: ragoûter, meaning “to revive the taste.” And yes, it’s etymologically related to the Italian ragù, a sauce for…
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