This colourful salad makes a great summer side dish or vegetarian main course.
These sandwiches, a twist on a traditional New Orleans stuffed sandwich, are perfect for a picnic.
Enjoy these in little pieces as in the recipe, or divide the filling among small buns.
With its smoky chipotle dressing, this two-tone salad complements many barbecued dishes. Tote the salad and dressing separately, then all you need is a quick toss together for the table.
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.
This hearty dish can be as spicy as you want, depending on whether you use sweet or hot Italian sausages. Serve with a Caesar salad.
Serve these savoury cakes hot or at room temperature along with lemon wedges to squeeze over top.
Mirin, a drink similar to saki but with less alcohol, is also a must-have condiment when cooking Japanese cuisine. Serve steak with Quick Cucumber Pickles (see recipe link below).
Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour recipes -- ready in less than 30 minutes.
This salad is an excellent first course for spring entertaining or for lunch with soup and bread.
