Potlucks and BBQs tend to conjure up images of hot dogs, hamburgers and perfectly cooked grilled chicken in my mind. But we all know it’s your relative’s famous salad recipe that gets everyone coming back for second helpings. Salads are great dish to bring to get-togethers: you can prepare them the night before and cut down on prep time by buying precut vegetables. Here are 5 of EatingWell’s best potluck recipes to try:
Most three-bean salads contain large amounts of sugar, whereas ours uses a minimal amount—only 1 tablespoon! With just one serving you’ll get almost a quarter of your daily fiber requirement, making this dish not only tasty but also healthy.
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My sister and her husband have a lot of parties and they have the perfect setting: a big, beautifully restored barn in the Finger Lakes region. They have enough glasses, plates and silverware to entertain dozens of people—plus that special platter designed to hold dozens of deviled eggs, with an indentation for each creamy white-and-yellow oval. My sister makes a killer deviled egg, too, and they disappear about as fast as she can fill the platter.
More Crowd-Pleasing Recipes:
Bobby Flay’s Baked Beans and More Celebrity Potluck Favorites
Tomato-Basil Skewers and More 100-Calorie Finger Foods
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Like Johnny Appleseed setting off with a pocketful of hope and a saucepan for a hat, my children have begun to make their way in the world. They don't have to wear their pots—but their kitchens are tiny enough that they have to choose carefully. Microwave or toaster? Saucepan or skillet? I say skillet—a pan you can cook your whole dinner in. And it will do a better job of keeping off the rain.
Here's some guidance: 6 Pots and Pans Every Home Cook Needs
The five recipes that follow make a good case for stocking your kitchen with two large skillets in particular: nonstick and stainless-steel. For gingery, Indian-inspired Chickpea & Potato Hash, a nonstick skillet keeps the potatoes from clinging...read full post »
Anyone who’s ever watched a teenager (grudgingly) wash one fork at a time when it’s their turn to do the dinner dishes has probably had the thought “I wonder if that’s really the most efficient use of our resources.” Actually, your first thought is probably, “How does the child manage to run the hot water continuously yet get the task done at such a glacial pace?” (Don't Miss: How to Save Time in the Kitchen: Our Best Time-Saving Ingredients & Cooking Tips) In any case, your suspicions that it’s really not the best thing for the environment are borne out by research.
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Don’t send me to the store if you want to eat tonight. I can wander the aisles for ages, clutching a few ragged coupons, and wind up with a jar of capers, a bag of organic buckwheat flour, 2 kiwis, some Vermont Cheddar and a bag of frozen peas. That’s an Iron Chef challenge, not dinner. (Good thing I’m somewhat more coordinated as managing editor of EatingWell than I am in the grocery store.)
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