All About "dinners" and "potlucks"

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Tomato-Basil Skewers

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Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

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Spinach & Brie-Topped Artichoke Hearts

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In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.

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Frozen Raspberry Pie

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This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

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Rustic Pesto Tart

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Talk about easy! Almost everything in this pesto-cranberry tart is store-bought.

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Pear & Dried Cranberry Strudel

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All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn’t be an everyday affair.

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Curried Carrot & Apple Soup

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This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.

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Hot Chocolate

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Our hot cocoa is rich and chocolaty without the overly sweet taste of some packaged mixes. We give it a luxurious froth with a whisk or blender—or use a cappuccino frother if you have one.

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Bistro Beef Tenderloin

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Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven.

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Japanese Cucumber Salad

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This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

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