With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add cooked diced chicken or pork — or cooked ground beef.
American
Carol Fenster’s Carrot Cake Cupcakes
Carrot cake belongs on every Easter buffet dessert table. And these sweet cupcakes are something EVERYONE can eat.
Carol Fenster’s Asparagus Soup
Use this beautiful spring soup as a template for any gluten-free vegetable soup you might like. Don’t have asparagus? Use broccoli or cauliflower to make creamy, satisfying soups. Use whatever you’ve got!
Melissa Clark’s Chicken & Grapes with Sherry Vinegar
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.
Chris’s Boozy Chocolate Fondue
Because chocolate fondue never goes out of style. . .
Skinnytaste Pizza-Stuffed Chicken Roll Ups
What happens when you combine chicken cutlets with pizza toppings? Winner, winner, chicken dinner!
