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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
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.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?