4 Potluck Recipes Everyone Over 35 Should Know How to Make
You need these portable, delicious dishes from Ali Rosen's new book Bring It!
in your life.
The Toast That's a Step Above
Bruschetta is lovely but fig, goat cheese and rosemary toast takes the concept to a whole new level. Rosen promises these handheld appetizers or snacks instantly liven up any table; plus, it's the perfect back-pocket recipe for when you don't have a lot of time but want to bring something homemade to a party. You start with slices of whole-wheat bread (from a bakery); spread soft goat cheese on top; then lay fig slices (fresh or dried work, as do apples or pears) over the cheese and sprinkle chopped rosemary on top. Drizzle some honey across the toasts and sprinkle with salt for a savory-sweet finish.
Get the recipe: Fig, Goat Cheese and Rosemary Toast
The Chicken Dish from a French Chef's Mom
This is a variation on a dish Rosen learned from French chef Daniel Boulud, which the chef learned from his mother—and its homespun flavor could go toe-to-toe with any of the fancier dishes in Boulud's restaurant. The secret is the vinegar and tarragon, two ingredients that reinvigorate ho-hum chicken. You can easily make this hearty meal ahead of time; just reheat it over low heat for 10 minutes before serving.
Get the recipe: Vinegar Chicken with Tomatoes
A Speedier Bolognese
There's a way to make a flavorful meat sauce without spending hours over the stove, and Rosen explains how with this easy recipe. The surprising ingredients are anchovies and soy sauce, which don't add a fishy or overly salty note to the traditional Italian dish. Instead, their intense flavors melt into the sauce and you won't even realize they're there—except for the oomph they add, which would otherwise require browning or hours of cooking.
Get the recipe: The Quickest, Most Flavorful Bolognese
A Side Salad with No Downsides
It's hard not to love this tomato, corn and feta salad. It's simple, outrageously delicious and you can make it a day ahead—even when it gets a bit watery from the tomatoes, you can dip crusty bread in the juices. And what makes the dish stand out from the usual tomato salad is the addition of roasted
corn, which is a snap to make. You can do it on a gas stove by turning a burner to medium and placing shucked corn ears directly over the flame, turning so they char all around. Or, you can place the corn under the broiler (just watch it closely so it doesn't burn). The smoky taste is a fantastic match for tomatoes, feta, basil and lemon juice.
Get the recipe: Tomato, Roasted Corn and Feta Salad