Potluck Ideas For Work
Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.
Gluten-Free Brown Sugar Monkey Bread Muffins
Silvana Nardone rolls pieces of her fantastic gluten-free bread dough in melted butter and cinnamon-sugar to make pull-apart monkey bread. The ingredients in this recipe are available at a well-stocked health food store.
F&W's Kay Chun likes making these savory muffins for breakfast instead of the more typical sweet muffin.
Vegetarian Black Bean Chili with Ancho and Orange
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices.
Cheesy Mixed Pasta Casserole with Mushrooms
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower in his exceptionally delicious and unexpected salad. Nutritional yeast, sprinkled on the potato, adds an umami-rich flavor.
Guacamole with Charred Jalapeño and Scallions
F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.
Easy Hummus with Tahini
Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.
Mexican Chopped Salad
Los Angeles is known for its myriad salads and also for its large Latin population. This salad pays homage to both.
Free-Form Pineapple, Mango and Berry Tarts
"Rio Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the region in Patagonia where he makes wine. Local chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
"In Japan I got into all different flours, like roasted soy flour," says Stella Parks. "Then I thought, Why not use nut flour to make gluten-free brownies?"