Recipe Corner – March 18, 2026

three up collage o the finished foods in from recipes in this column.

March 18 is National Sloppy Joe Day and March 21 is National Corn Dog day – use these recipes to celebrate accordingly!

Sloppy Joes

Ingredients

  • 1/2 teaspoon cornstarch
  • 1/2 cup (120 ml) low-sodium beef or low-sodium chicken stock, homemade or store-bought 
  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
  • 1/4 teaspoon MSG (optional) 
  • 2 tablespoons (30 ml) neutral oil, such as vegetable or canola oil, plus more as needed
  • 1 pound (454 g) 80% lean ground beef
  • 1 medium yellow onion (8 ounces; 226 g), finely chopped
  • 2 medium cloves garlic (10 g), finely chopped
  • 1/2 cup tomato or marinara sauce (5 1/4 ounces; 150 g), such as Rao’s
  • 1/4 cup Heinz ketchup (1 3/4 ounces; 50 g)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 4 soft burger buns, split and toasted

Directions

  1. In a small bowl, whisk 1 tablespoon water with cornstarch to combine; set aside. In a separate bowl, combine stock, salt, and MSG, if using. Mix well and set aside.
  2. In a large stainless steel, carbon steel, or cast-iron skillet, heat oil over high heat until shimmering. Add half of ground beef and cook, using a wooden spoon to stir and scrape pan, until well browned, 3 to 4 minutes. Add remaining meat and cook, breaking up with a wooden spoon, potato masher, or whisk, until reduced to small bits (about the size of panko), about 3 minutes. Reduce heat as necessary to prevent scorching. Add onion and garlic and cook until fragrant and softened, about 3 minutes. Add stock mixture and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add tomato or marinara sauce, ketchup, mustard, Worcestershire sauce, and brown sugar, and cook, stirring occasionally to coat beef in sauce mixture, until sauce has darkened slightly, about 3 minutes.
  3.  Add cornstarch mixture and cook, stirring constantly, until sauce has thickened, about 1 minute. Season to taste with additional salt, pepper, and brown sugar as needed. 

Sloppy Joe with a Pasta Twist

Ingredients

  • 1 lb. long fusilli
  • 1 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper 
  • 1 (28-oz.) can crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1/4 cup heavy cream
  • 2 Tbsp. packed brown sugar
  • 1 1/2 Tbsp. Worcestershire sauce
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. oregano 
  • 1 cup shredded cheddar

Directions

  1. In a large pot of boiling salted water, boil pasta until al dente according to package directions. Drain.
  2. In another large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain grease, then season with salt and pepper.
  3. Return pot over medium heat and add crushed tomatoes, broth, cream, sugar, Worcestershire, vinegar, and oregano. Bring to a simmer and let simmer 10 minutes. Season with salt and pepper.
  4. Add cheddar to sauce and stir until melted. Add cooked pasta and toss to coat.

Homemade Corn Dogs

Ingredients

  • 12 hot dogs
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 Tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground cayenne pepper
  • 1 cup buttermilk
  • 2 large eggs
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving

Directions

  1. Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
  2. In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
  4. Serve with ketchup and mustard.

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