Welcome guests with the tiniest pancakes — a golden, corn-studded Canadian version of traditional Russian blini — and a glass of wine or, if you like, champagne.
This combination of two appetizer classics – creamy crab rangoon and crispy stuffed mushrooms – is a perfect bite of retro heaven. These are nearly as hot as molten lava when they come out of the oven, so you'll have to resist the urge to pop one into your mouth right away. Let them cool for a bit first.
Racing against the clock? This pizza from our May issue "1, 2, 3, Supper!" story will come out of the oven in no time flat. Then just add some cheeseburger-inspired toppings, such as pickled hot peppers, diced tomatoes and shredded lettuce.
These freestyle cheeseburgers come together in a snap! Rather than forming the beef into patties, we cook it in a pan with sweet and sticky sauces to make a thick filling for crisp kaiser buns, then top them off with creamy Cheddar. To make this meal even quicker, prepare your slaw the night before.
Garden-fresh green beans and new potatoes smothered in basil pesto makes this an irresistible pasta entree. Makes a great potluck and picnic dish.
This creamy, rustic soup is easy to prepare and actually tastes best the next day.
This simple chowder combines everyday winter ingredients. You can use about 8 cups (2 L) torn Swiss chard leaves instead of spinach.
