You probably do your best not to waste food, but sometimes you can still find yourself with a surplus of a certain herb or specialty spice. Below are ingredients and recipes from our October issue, along with the web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
SUN-DRIED TOMATOES
Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish
Sun-Dried Tomato Skillet Corn Bread (web-exclusive)
PINEAPPLE
Pupu Platter (Polynesian-Style Hors d'Oeuvres)
Pineapple-Ginger Cocktails (web-exclusive)
SCALLIONS
Tuna Steak au Poivre
Scallion-Crusted Arctic Char (web-exclusive)
BROWN SUGAR
Six-Spice Hanger Steak
Stout and Cheddar Rarebit with Fried Eggs
Grilled Skirt Steaks with Tomatillos Two Ways
Brown-Sugar Brown-Butter Shorties (web-exclusive)
LENTILS
Lentil Soup with Italian Sausage and Escarole
Lentils with Bulgur and Onions (web-exclusive)
ANGOSTURA BITTERS
Black-Tie Martinis
Candied Kumquats with Angostura Bitters (web-exclusive)
JUNIPER BERRIES
Flatiron Steaks with Creamy Juniper Sauce and Hash Browns
Juniper-Braised Short Ribs (web-exclusive)
RED CURRY PASTE
Southeast Asian Squash Curry
Thai-spiced Tomato Soup (web-exclusive)
COUNTRY HAM
Braised Chicken with Smoked Ham, Chestnuts, and Ginger
Split Pea Soup with Fried Country Ham (web-exclusive)
MOLASSES
Dark Gingerbread Pear Cake
Whole Wheat Bread with Walnuts and Cranberries (web-exclusive)
