This recipe can make 20 pieces. Forget chocolate-covered pretzels. These slightly salty slabs are much more elegant—no dipping required.   Ingredients: 4 pieces salted matzo 2 cups dark chocolate chips ... continue reading

This recipe is for 4 panini. Ooey-gooey and oh so delicious, these treats aren’t as sinful as they taste. If you don’t have a panini maker, cook the sandwiches ... continue reading

This recipe serves up to 8 people. The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it. ... continue reading

This recipe serves up to 8 people. Stuffed okra is a traditional Indian finger food that packs bold flavor. Look for medium to large okra pods, which are easier ... continue reading

This recipe serves up to 8 people. Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in ... continue reading

This recipe serves up to 8 patties. Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and ... continue reading

This recipe serves up to 8 people. A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side ... continue reading

This recipe serves up to 6 people. This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted ... continue reading

This recipe serves up to 8 people. This vibrant soup makes great use of leftover fennel stalks.   Ingredients: 2 cups chopped fennel (1 bulb or 5 fennel stalks, ... continue reading