Beer Baked Mac-n-Cheese? It’s breakfast time and this still sounds amazing. Today’s LA Times hunts down the recipe from Rackhouse Tavern in Denver so you can create the magic in your own kitchen. Five kinds of cheese, a cup of beer in the sauce, and a dusting of crunchy panko…this is definitely not your mom’s mac-n-cheese (in fact, I don’t think it’s the kids mac-n-cheese either).
When the guilt kicks in from your over-the-top mac-n-cheese, The New York Times comes to the rescue. This Provencal Tomato and Basil Soup, thickened with a bit of rice or tapioca, can be made with your late season fresh tomatoes or even your favorite brand from the can. One optional ingredient, which you should try to have around, is the rind from a wedge of Parmigiano. Never throw these away! They add a lovely depth of flavor to soups and stews and the punch it will give to this recipe will take it well beyond other tomato soups you’ve had before.
Much like dolmas (but easier when the chard doesn’t need to cook for hours like grape leaves do) these Bulgar and Beef Stuffed Swiss Chard Rolls from today’s Washington Post would be a wonderful dinner, appetizer, or lunch box treat. They’re a bit laborious but how fantastic do they look? I can only imagine how they taste! I think I’d serve mine with a little yogurt/cucumber sauce on the side for dipping or drizzling. Warm or room temp, this little package of goodness will have you eating your greens in no time.
Happy Reading and Happy Cooking!