Add cilantro, a touch of lime and cumin to deviled eggs and you
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
Tossing mustard greens in a hot dressing softens them just a bit without compromising their texture and body.
Thinly slice the seitan when serving so that each bite gets coated in sauce.
The puff pastry crusts of these tasty turnovers get a quick sugar glaze when they come out of the oven.
Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.
Creamy, chewy Arborio rice holds a cheesy filling together in stuffed peppers that taste great warm or at room temperature. To make ahead, prep and stuff the peppers up to two days before the party; wrap tightly in plastic, and store in refrigerator.
Pasta salad meets egg salad meets finger food! Cook up a few extra shells in case some tear while draining or filling. You can cook the pasta and prepare the filling one day ahead (minus the arugula), and store in the fridge. Up to two hours before serving, stir in arugula and stuff shells.
If you don’t have time to assemble these crostini before guests arrive, simply mound the topping in a bowl set on a platter, and surround the bowl with toasted baguette slices. If you're planning ahead, you can roast the tomatoes, prepare the bean topping, and toast the bread slices up to two days in advance.
Everybody loves hot dips on a holiday buffet table, so this subtly flavored fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.