It doesn't always work out this way, but ideally I like to cook too many onions for whatever dish I'm preparing: Whether gently sweated, browned to golden or out-and-out caramelized, they're always useful.
Part of the fun with this mixed-salad fried rice was that, even though shriveled in the heat, each of the greens retained its own flavor. Running into a leaf of arugula made us smile; a sorrel leaf provoked an ear-to-ear grin.
"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.
There are several advantages to using braised rather than roasted meat: When reheated it doesn't toughen or taste indefinably wrong, as a roast can; it is full of flavor from its time in the stewpot; and it comes with its own gravy from the braising process.
Is bigger always better? The people running most cafés, restaurants and supermarkets seem to think so, serving or selling larger portions of food. This trend and portion sizes keep growing in the United States and Europe.
Even if you make these with other leftover meats, you'll see how the rosemary and, especially, the juniper evoke the hunt. For Jackie and me they also evoke that long-ago dinner on a hill in northern Italy.
You're already spending a lot of time in the kitchen pouring all sorts of love into the delicious meal you're making for your crew, so why not go the extra mile and use your Thanksgiving leftovers to create a major DIY beauty moment?
During the holidays we often end up cooking and serving for 20, even if we are just 8 people having a Christmas lunch. It's the same procedure as every year: we cook and serve too much, we overfeed ourselves - and we overfeed our garbage cans.