These loaves are awesome. The outside is lightly crusty, the inside is light and chewy and fluffy. They are delicious warm with some butter, but even better? Make a nice sub/hoagie/grinder/whatever-you-call it.

*For added whole-grain goodness, substitute great-tasting King Arthur whole wheat flour (traditional or white whole wheat) for up to half of the all-purpose flour in this recipe

The ultimate 1950s fudge. Pearls optional.

Can doctor this up to make a main dish by stirring in frozen peas, chopped up ham leftovers, a link of fancy sausage sauteed into chunks, etc.

My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.