A fresh-off-the-griddle appetizer offered just after guests arrive makes for an especially warm welcome. Pork quesadillas were standard fare during my catering days, when we passed them on trays as appetizers. Most of the components for this dish are made in advance, but assembling and grilling them is a last-minute thing. Frances, my college-age daughter, is a quesadilla pro, and at a recent party she stepped right in, saying, “I know how to do this, Mom.” She kept on turning out quesadillas until the tortillas were gone and guests had moved on to filling their plates from the buffet. It reminded me how handy it is to have a young adult around to help out, freeing me to greet and mingle. My daughter is away at college for most of the year, but teenagers—yours, a friend’s, or even a neighbor’s—can be valuable elpers at parties. Money is a strong motivator, so I always pay my teen helpers, and I always train them beforehand, letting them know exactly what I expect. Oh, and I always feed them, too.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.