Pair steak with classic sides like mashed potatoes and steamed green beans. This menu comes together easily, but is sophisticated enough to share with guests.
Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
I originally got this recipe from a coworker who brought it to work for our office Christmas party. The punch has a nice cinnamon flavor and a rosy red color that is pleasing to almost everyone.—Patricia Dick, Anderson, Indiana
Our snowman is made of vanilla ice cream rolled in coconut. His eyes, mouth, and buttons are licorice candies, his carrot nose marzipan, and his hat a toasted marshmallow atop a chocolate cookie.
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.
At last–a stir-fry recipe that’s not loaded with MSG and other high-sodium ingredients. The vibrant flavor in this chicken dish comes from mandarin oranges, green onions, low-sodium soy sauce and fresh ginger. See our collection of Low-Sodium Recipes for more ways to reduce sodium in your diet.
Patatas Bravas is a classic Spanish dish of fried potato cubes served with a spicy dipping sauce. Serve them up as a crowd-pleasing appetizer or side dish.
