Marvelous Cream of Mushroom Soup with Marsala
This rich, savory soup is just the thing you need on a cool autumn night.
Mary Giuliani's Macos (Mac-and-Cheese Tacos)
"The Maco started as a total accident—I was catering a party that had both mac and cheese and tuna tacos on the menu. When I ran out of tuna early into the party, I improvised with the remaining mac and cheese to create the Maco!" —Mary Giuliani
Smothered Cabbage with Sausage
This hearty one-pot meal is the perfect dish for a crowd. Add a pan of cornbread and you've got a party!
Chicken & Salsa Verde Tamales
You can freeze the tamales, uncooked or cooked, in resealable plastic bags. Either way, they can go straight from the freezer into the steamer. If you’re heating up just a few cooked tamales, place them in a bowl and cover with a wet paper towel, then microwave them until heated through, 1 to 2 minutes.
Make-Ahead Latkes
Latkes are a do-aheader’s dream. After they’re cooked, latkes keep well in the fridge for a day or two, or wrap them well and keep them in the freezer for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350° oven until they're crisp again.
Thai Basil Lemonade
Lemonade gets a lift thanks to Thai basil, a variety of the herb that has a slightly spicy, licorice-ish flavor. Look for Thai basil at Asian markets or farmers’ markets. If you can’t find it, use regular basil.
