Peppery watercress and creamy avocado give this all-purpose dip its spring-green color.
When you learn how easy and inexpensive it is to make your own sushi rolls, you’ll never pick up another store-bought sushi platter for a party again. We’ve kept these rolls simple and small for party serving and eating ease. Serve with gluten-free tamari, pickled ginger, wasabi, and extra sauce.
Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
Pasta salad meets egg salad, meets finger food!
Ginger, cumin, and garlic give these latkes a Middle Eastern flavor. The cooling minted yogurt topping is a traditional sauce at Mediterranean Jewish meals.
Recent college grad Natalie Padilla gets an A+ for this hearty veg version of a Vietnamese banh mi, which she whipped up after eating a less-than-thrilling tofu sandwich in Boston’s Chinatown.
Recipes for hot wings call for Louisiana-style hot sauce, made with a simple blend of chiles, vinegar, and salt, to give them tang and heat without barbecue-sauce sweetness. Here, mayonnaise and maple syrup tone down the spiciness, and a breadcrumb crust adds extra crispiness.
Sriracha, a tangy combination of chiles, vinegar, sugar, and garlic, gets its name from the town of Si Racha, Thailand. The most common brand in the United States, Huy Fong, sometimes called rooster sauce, is made in Rosemead, Calif.
Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.