Though there are many ways to prepare meatloaf, Amy Wisniewski of the CHOW Test Kitchen keeps it simple and uses a bacon topping. To make this dish, see our easy Bacon-Cheddar Meatloaf recipe.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon, etc.) -- you really can't go wrong.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.