The Make-Ahead Greek Specialty
Beefsteak tomatoes stuffed with sauteed onion and garlic, ground beef, rice and dill are staples in Greek tavernas, Marden says. Cooks make them in the morning and keep them in a heated display case that's just slightly above room temperature, so if you order one in the afternoon or evening, it's perfectly plump and juicy. If you make yours ahead of time, you can refrigerate them—and just warm them gently in the oven before serving.
Photo: Lucy Schaeffer