This recipe is great for entertaining.
Peppery watercress and creamy avocado give this all-purpose dip its spring-green color.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor.
This light, bright pasta salad is ideal for party buffets because the small orzo pasta is easy to eat with a fork or spoon. Feel free to add your favorite cheeses and veggies; just be sure to cut them small so that they blend in with the pasta.
If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.
Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.
Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.
In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.
Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.