Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers by Tiffani Thiessen and Rachel Holtzman

  • Baked French toast with jammy whip (page 2)

    from Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers Here We Go Again by Tiffani Thiessen and Rachel Holtzman

    • Categories: Sauces for desserts; Breakfast / brunch
    • Ingredients: unsalted butter; half and half cream; eggs; maple syrup; light brown sugar; orange zest; ground cinnamon; vanilla bean paste; brioche bread; heavy cream; jam of your choice
    • Accompaniments: Rescue-those-berries preserves
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Notes about this book

  • averythingcooks on October 17, 2024

    Parmesan Cream Scalloped Potatoes [pg 152]: In the spirit of the book's theme, I used a mix of mostly 35%, the end of the 5% & topped up with 2%. I was worried that it would be too thin but the finished dish was great. I like the method of infusing the cream with lots of add-ins (I included crushed garlic cloves) before straining. I also added chopped ham & the last of the aged provolone to each layer and we like a crunchy topping (fresh bread crumbs, melted butter & grated parm) added later with a run under the broiler. While not a "light delight" it was pure comfort in a bowl :)

  • averythingcooks on September 11, 2024

    Hamburger Junior VP [pg 80]: This was a great way to clean out random freezer / pantry / fridge items. I finished a box of penne & while she uses leftover meat patties, I used 6.5 oz of grd beef from the freezer. The seasonings & wine give great flavour but I also added a spoonful of pickled hot peppers with the sweet peppers. We topped the cheesey pan with a panko, melted butter, parmesan mix followed by chives & chopped cherry tomatoes and ran it under the broiler. Such a simple idea that made for 2 great dinner bowls.

  • averythingcooks on September 07, 2024

    (I'm So) Stuffed Shells [pg 121]: I came here to stuff shells that are destined for the freezer (sauceless) as I like to be able to pull out any # of shells (ie often just 4 for the 2 of us) to make a pan with my own sauce. With lots of parmesan, spinach, garlic & herbs + a little lemon zest & heat from pepper flakes, this filling is very good. She gives suggestions for other additions based on your fridge/freezer, so I decided to chop up/stir in the last of the prosciutto. I'm very happy to have these tucked away for quick, comforting dinners.

  • averythingcooks on June 30, 2024

    Blue Cheese Buttah [pg 146]: I am very excited to have this beautiful butter in my freezer. I used pink Himalyan salt & tricolour peppercorns and replaced the tarragon (not a house favourite) with fresh thyme. I was picturing "struggles" while trying to follow the pinwheel rolling instructions (& simply scraping it off the plastic wrap & mixing everything together) but it was actually really easy to do. This will be perfect with grilled steaks & baked/roasted potatoes.

  • averythingcooks on June 20, 2024

    Old School Ham Salad [pg 232]: This combo of ham & hard boiled egg made some really good toasted sandwiches beside a green salad. The mustard, pickled jalapenos & lemon juice were great touches. We thought we might want some cubed cheese in it but a quick taste confirmed it wasn't really necessary. Worth repeating.

  • averythingcooks on June 16, 2024

    Cheese-Cracker Fried Chicken Sandwiches [pg198]: These are tasty, crispy & fun sandwiches that I cooked in the air fryer. The 81g bag of Cheez-Its gave me the 1 cup of crumbs needed for 2 sandwiches with a few over left to snack on. I set aside some crumbs as it looked like a lot - and yes - I have around 1/3 cup of "clean" crumbs stashed in a jar. The thighs marinate for at least 3 hours in a spiced buttermilk mixture before breading & she also suggests using Goldfish, Cheetos or Doritos, all of which would have been good. We both agree that these are worth repeating.

  • averythingcooks on June 10, 2024

    Tangy Ranch Dressing [pg168]: This played a dual role as the dressing for a crispy romaine salad & as the dip for our pizza crusts. I had to replace the sour cream with yogurt this time and I like the addition of the celery seed & Worcestershire. Easy choice to repeat.

  • averythingcooks on June 01, 2024

    Deluxe Grilled Cheese Sandwiches [pg 155] We liked the onion jam & the miso butter mixture used for these sandwiches but we both wished I had used a good aged cheddar in place the of gruyere/provolone mix.

  • averythingcooks on May 13, 2024

    Sausage, Beans 'n' Greens [pg76]: This dinner bowl made great use of ingredients currently on hand. Because I used baby spinach (as opposed to the hardier greens listed) I adjusted the cooking instructions a little. I had a mix of hot & mild Italian sausage to use + some navy beans from the freezer. I pulled it from the oven early & we really enjoyed this with some grilled garlic butter ciabatta fingers for dipping.

  • averythingcooks on May 05, 2024

    Thousand Island Dressing [pg 169]: We both like 1000 Island (especially over crunchy iceberg) and this was a good one. Adding a shot of hot sauce (if that's your thing) is a nice touch.

Notes about Recipes in this book

  • Kale Caesar with everything croutons

    • averythingcooks on December 03, 2025

      My searches for croutons in EYB are about new seasoning ideas & we thought this was a good one. My "Everything (& More) Bagel" blend contains blue fenugreek (described as "milder, sweeter, reminiscent of walnuts & autumnal leaves")...not sure we tasted all that but this mix certainly has more going on than a regular version. I would actually use less next time as eaten alone they were very strongly flavoured but we really liked then in our buffalo chicken salad.

  • All-the-cheeses spread & fondue

    • averythingcooks on April 20, 2026

      I made the spread version (a classic fromage fort) starting with the "lasts" of blue cheese, gruyere, pecorino & aged white cheddar. I will add the wine slowly next time...easy fix to thicken with additional aged cheddar. She suggests optional add-ins so this time I used pickled hot red peppers (well dried & chopped). We like cheese & crackers in the afternoon and this will certainly up our game for a few days :)

  • Cheesy grits with herbed browned butter

    • averythingcooks on February 05, 2026

      We thought this was a great version of grits. I used aged cheddar but will try some of the other suggested cheeses another time. The brown butter infused with garlic and fresh herbs was a great add-in. As she suggests parsley, thyme and/or sage, I used my fresh frozen freezer blend that has those 3 + rosemary). As I spooning our beef braise over top for the 2 of us, I just stirred the butter in rather than swirling over top. But her way (as pictured in the book) would look great on a table for guests.

  • Buttermilk horseradish mashed potatoes

    • averythingcooks on October 19, 2025

      We really liked these "buttery, a little tangy with a hit of heat" potatoes and this time, this creamy mash was used to top a cottage pie. I always use a ricer and it's easy to increase the horseradish (I did) & the buttermilk to taste. I was late to the buttermilk-in-mash idea but now I use it often.

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  • ISBN 10 1546002766
  • ISBN 13 9781546002765
  • Published Sep 26 2023
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Worthy Books

Publishers Text

Leftovers can be so much more than the sum of their parts. Yesterday’s dinner, last week’s baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And don’t even get me started on the holidays—they’re a leftovers goldmine!

Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound—those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded last cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it.! Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!)

These are the dishes that we need right now—and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. We need to avoid food waste and these recipes are designed to show you how that last bit can be transformed into a delicious meal. And above all else—especially now—we need to take care of ourselves and our families with food that tastes good.

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