These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.
This just might be the easiest pasta recipe you'll ever make.
An olive tray allows you to stylishly display your appetizers while making it easy for guests to help themselves. Olive trays come in a variety of styles, colors, and materials to fit any décor. Some trays are also useful for other types of appetizers, such as cheese or fruit. Here is our review of four olive trays so you can find the right one for you.
Have you ever had a jar of olives, pickles, or another brine-encased item, and you really wanted to dish them out for use on a charcuterie plate or just for a snack? But there’s really no good way to get them out of the jar, right? You don’t want to use your fingers. Normal forks and spoons are just clumsy and can even damage the smooth appearance of the food. Thankfully, someone thought of olive spoons, an easy way to retrieve any of your favorite pickled snacks from the bottom of a jar. Olive spoons are usually slotted or have prongs, and they have particularly long handles for simply use in any size jar. Check out our four favorites when it comes to this handy tool. You might just decide you need one now!
Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.
Traditional falafel is made with chickpeas, but our lower-carb version is made with cauliflower rice and almond flour. You can cook them in a waffle iron for a fun presentation, or bake them to keep it simple. If you like a bit of heat, add a splash of harissa or sriracha to the tahini dressing.
You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
A bold pasta that cooks in just one pot? Now that's a delicious recipe made easy.
A quick homemade mint-cumin paste is rubbed over this whole-roasted fish. Orange slices and red onions baked along with the fish do double duty and are used to make a lovely green salad to accompany it. If you have microgreens on hand, they make a great garnish here.
Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.
Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant – your family will never know that it’s actually quite straightforward to make!
If your family’s main complaint about boneless, skinless chicken breast is that it's dry, then braising may be your answer! The slow-and-low technique keeps meat moist.
Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.
Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.
This dish combines tender chicken breasts with a zest of lemon and juicy tomatoes. The green beans provide a crunchy side to this flavorful meal.
With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.
Baking in parchment keeps fish moist and makes cleanup practically effortless. Try substituting Pacific cod for similar results at a reduced cost, and reserve the second half of your fennel bulb for use in a salad: Try it with radicchio, toasted walnuts, cubes of pear and crumbled goat cheese.