Name: Creamed Mushrooms and Ham on Toast
Yield: Makes 8 servings
Ingredients: 8 slices firm white sandwich bread, crusts discarded; 7 tablespoons unsalted butter, softened; 1 lb mushrooms (preferably small), trimmed and halved; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup sour cream at room temperature; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 teaspoon Maggi or Bovril seasoning, or to taste; 8 thin slices cooked ham (3 oz)

Active time: 20 min Start to finish: 50 min

Pasta wasn't always the carbohydrate vehicle of choice — in the '40s, lots of saucy things were spooned onto toast. These mushrooms appeared in one of our stories about Katish — the Russian cook immortalized by Gourmet's Wanda E. Ivanoff — who liked their versatility as a side dish or main course, and who often made a big batch to keep on hand for impromptu snacks.

Recipe notes

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Homemade Corn Dogs

Just like the state fair, minus the crowds.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.