30 Minutes

Potluck Favorites

Crowd-pleasing party dishes from top VT cooks
Potluck Favorites

“But what am I going to make?” If you’ve ever asked yourself this question after receiving an invitation to a potluck, you’re not alone. Even die-hard foodies sometimes find themselves stumped for what to bring to a party. So we decided to ask a few of our favorite contributors to participate in a virtual potluck. Here, each of them shares a favorite make-and-take recipe. There’s something for everyone, from a crustless quiche and crunchy cinnamon cookies to a cheesy gnocchi dish and a festive wild rice salad.

November/December 2008 p.36

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Wild Rice Salad with Cranberries and Mint

Wild Rice Salad with Cranberries and Mint

Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.

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Onion, Pepper, and Spinach Quiche Bites

Onion, Pepper, and Spinach Quiche Bites

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It’s no surprise that New Yorker Myra Kornfeld, author of The Healthy Hedonist Holidays: A Year of Multi-Cultural, Vegetarian-Friendly Holiday Feasts, came up with a dish that’s easy to transport and reheat. She’s had plenty of experience toting party food on the city’s subway system and warming up dishes in

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Cinnamon Sticks

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Los Angeles–based food writer and cinnamon lover Rochelle Palermo came up with these speedy sweets that resemble real cinnamon sticks. “Packed in jars, these cookies make a great hostess gift and they’re perfect for holiday cookie swaps,” she adds.

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Six-Cheese Gnocchi Parmesan

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Recipe developer and food stylist Lauren Huber satisfies both her comfort-food cravings and her gourmet instincts by creating a quick, hearty casserole made with gnocchi—pasta-like potato dumplings that can be found in the refrigerated case or the frozen-food section of many supermarkets.

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