Creamed Spinach

Yes. Make it up to 3 days ahead and store in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of milk if it looks too thick. Stir until just heated through—don't let it boil or the cream may separate.

Yes, absolutely. Thaw it completely and squeeze out every drop of water in a fine-mesh strainer—this is crucial so your sauce doesn't become watery. One 10-ounce package of frozen spinach is equivalent to about 2 pounds fresh.

Pour it through a fine-mesh strainer into another pot, pressing the spinach gently to extract it. Discard the lumps. Or blend the lumpy sauce smooth in a food processor. Next time, add milk very slowly while whisking constantly to prevent this.

Either you didn't wilt the spinach fully to remove moisture, or you added too much milk. Always squeeze excess water out of spinach before cooking and use the flour-butter roux as written—don't skip it. If the finished dish is too thin, simmer it uncovered for 2–3 minutes to reduce liquid.

It's a classic steakhouse pairing for any grilled or roasted meat: filet mignon, prime rib, roasted chicken, or salmon. It also works as a bed for poached eggs or topped with crispy bacon bits for brunch.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, about 5–7 minutes. If it's too thick, stir in a tablespoon of milk at a time. Do not microwave as it will become unevenly hot.