Foods by "Quick & Easy" category| Page 147

Campari and Grapefruit Ice Pops

Watercress, Endive and Romaine Salad with Feta Cheese and Sun Dried Tomato Vinaigrette

Celery Root and Potato Purée with Chervil (Céleri Rave en Purée)

Author: Raquel Carena

Ancho Pasilla Sauce

Sausage, Arugula, and Piquillo Pepper Sandwiches

Author: Maggie Ruggiero

Sugar Snaps with Flowering Pea Shoots, Peas, and Baby Onions

Spiced Labneh

An allspice- and Aleppo pepper-spiced Middle Eastern yogurt dip.

Author: Bon Appétit Test Kitchen

Orzo, Green Bean, and Fennel Salad with Dill Pesto

Author: Bon Appétit Test Kitchen

SWEETIE PIES MAC N CHEESE

Mâche, Pomegranate, and Walnut Salad

Individual Coconut Rum Chocolate Cakes

Italian Sausage Rolls

Author: Andrea Webster

Shrimp Smorrebrod

BAKED FISH WITH BLACK BEAN SAUCE

Wine Cake with Macerated Strawberries

HAM ASPARAGUS AND GRUYERE STRATA

Sesame Almond Macaroons

Author: Jean Thiel Kelley

MOORISH STYLE CHICKPEA AND SPINACH STEW

Leek and Pea Risotto with Grilled Calamari

Author: Kay Chun

Pan Seared Carrot Steaks

Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

Author: Anna Stockwell

Pasta with Cilantro, Peas and Smoked Salmon

Warm Brussels Sprout Salad

Author: Clark Frasier

Big Green Lentil Salad

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Author: Heidi Swanson

Grilled Steak and Peppers Vinaigrette

Author: Paul Grimes

Black and Gold Pizzas

Skirt Steak with Peppers, Raisins, and Almonds

ANUT ANNIE'S RHUBARB JELLO

Beer Batter Fried Sardines and Lime

SHRIMP MOUSSE

Zucchini Gremolata

TOASTY DOGS

THAI RED CURRY BEEF

SIMPLE SALMON TAILS

Smoked Trout Rillettes with Radishes and Celery

Author: Molly Stevens

Dark Roast Coffee Gelée

Broccoli and Rapini with Lemon and Shallots

Rockin' Moroccan Stew

Author: Mark Scriver

Herbed Clam Hash

Jasmine Rice Cracker

The rice grains puff slightly during frying, making these crackers wonderfully light and crunchy. They are also a great alternative to croutons on soups.

Author: Laurent Gras