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- healthy (263)
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- event planning (154)
- appetizers (103)
- potlucks (99)
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Pumpkin Coconut Tart
Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.
Read MoreSquash Rounds with Shallot-Cider Sauce
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.
Read MoreBrussels Sprouts with Chestnuts & Sage
Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.
Read MoreSeared Steaks with Caramelized Onions & Gorgonzola
In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend seeking out good-quality Gorgonzola for the best flavor, but any will work.
Read MoreSalmon Pinwheels
Don’t be intimidated by this fancy-looking breaded-salmon pinwheel, it’s quite easy to do. This technique works best when you use "center-cut" salmon fillet.
Read MorePork Tenderloin with Roasted Grape Sauce
Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.
Read MoreSun-Dried Tomato & Feta Stuffed Artichokes
Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.
Read MoreGame Hens with Brussels Sprouts & Chestnuts
Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.
Read MoreBrown Rice & Goat Cheese Cakes
Medium-grain brown rice has a toothsome texture and nutty flavor that complement creamy, earthy goat cheese in these elegant cakes. Serve over salad greens as a main course.
Read MoreCrispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores...
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