Grinder Sandwich
Depending on your mood and the time of day, you can serve grinder sandwiches with deli staples like potato chips, pickles, a small cup of macaroni salad or potato salad, or something fresher like a green salad or a grilled vegetable platter. If the sandwich alone is enough, grab a cold, refreshing drink to wash it down, like a can of good sparkling water or a glass of homemade bubbly water from a soda maker.
READ MORE
Kansas City BBQ Sauce
The difference between St. Louis barbecue and Kansas City barbecue is that St. Louis’s sauce is a bit thinner because it has more vinegar, which also makes it tangier than sweet Kansas City barbecue sauce.
READ MORE
Turkey Club Sandwich
A turkey club sandwich wouldn’t be complete without a handful of crunchy potato chips and a salty pickle spear on the side. Oven-baked fries, fruit salad, creamy coleslaw and potato salad are other classic sandwich sides. For a lighter lunch option, go halfsies by serving half a turkey club with a warm cup of vegetable soup.
READ MORE
Perfect Bite Fruit Salad
Unfortunately, you can’t get around the fact that in order to create the confetti-like effect of a perfect bite fruit salad, you have to spend some time chopping fruit. There are a lot of great food-processor recipes, but a food processor is not as useful here because it will yield unevenly sized pieces of fruit and risk turning more delicate fruits into a puree. Make sure you start with a sharpened knife, and take comfort that the best way to get faster at chopping is just through practice.
READ MORE
Campari Spritz
Salty snacks are the key to aperitivo hour. Think: an antipasto platter or a charcuterie board with olives, chips, cured meats and almonds. Any Italian appetizers will work, as long as they make you say “mmm” between sips.
READ MORE
Smoked Brisket Noodle Soup
Move over, chicken noodle—hello, Smoked Brisket Noodle Soup. This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant’s fantastic barbecued brisket—paired with tender egg noodles, okra, corn, and lima beans—in each smoky bite. Reserve the egg noodles until serving to maintain the best texture, and purchase smoked brisket from your favorite local barbecue joint or specialty grocery store. Splurge for your favorite here, as the smoked meat will flavor every bite of this hearty soup.
READ MORE
Irish Potato and Corned Beef Cakes
This meaty version of boxty, aka Irish potato pancakes, is the perfect use for leftover corned beef.
READ MORE
Boiled Cabbage
You could also use leftover boiled cabbage to make the classic British dish called bubble and squeak. To make it, combine the boiled cabbage with an equal amount of mashed, boiled or roasted potatoes. Heat two tablespoons of butter in a frying pan, then add the cabbage-potato mixture to the pan. Fry it over medium heat for about 8 to 10 minutes or until the underside is golden brown. Carefully flip it over and cook the other side.
READ MORE
Baked Potato Chip Chicken
Potato chip chicken pairs well with all your barbecue or picnic favorites—think baked beans, creamy coleslaw, classic macaroni salad or southern potato salad. A veggie-packed fresh green salad or lime-honey fruit salad would also hit the spot.
READ MORE
Julia Childs Best Beef Stew
This beef stew is from Julia Child's first column in Food & Wine, and is a classic deeply flavorful long-simmered dish.
READ MORE