We've turned the beloved holiday drink into an extra-creamy, richly flavoured pie that's sure to be a hit with your guests. For the flakiest and tenderest crust, handle the dough as little as possible.
Lasagna packed with mushrooms and cheese will garner rave reviews from both vegetarians and meat eaters.
Charring the cherry tomatoes adds flavour, and they still hold their shape. If you want to make this recipe ahead of time, you can marinate the chicken overnight. Serve sprinkled with cilantro if desired, along with grilled naan or Greek-style pita bread.
Cost: $3.33/serving
This soup will have you hoping for a bumper crop in the vegetable garden. Its creamy texture comes from the rice, not cream. To make it smoother, strain the soup through a fine sieve after pureeing.
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
Inexpensive flank steak, sometimes known as London Broil, makes a delicious change from burgers and chops when a crowd is coming for dinner. Each steak weighs one to 1-1/2 pounds (500 to 750 g) and because there is no fat or bone, will feed three or four guests. To produce tender meat from flank steaks, grill them until rare or medium-rare and slice them very thinly diagonally across the grain.
This Chilean fresh herb salsa, called pebre, is similar to the Argentine chimichurri. Here it is used as a marinade and served on the side as a condiment.
Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
