This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.
The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.
