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Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives. – Susan Puckett
Sheri Castle, a North Carolina cooking teacher and recipe developer, has a knack for combining seasonal ingredients in appealing and uncomplicated ways, as this vibrant pasta dish illustrates.
Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.