Pizza for Busy People at Holiday Time

By Lori Powell
For One or Two Bites, a blog for singles and couples

I’m still a bit under the weather and bit over my recent soup and hot tea diet. What I am craving these days is a bit of crunch from a crispy baked pizza crust, topped with some gooey cheese and good vegetables.

Since it is now 7p.m. and I’m still at work, chances are I will not want to whip up my own dough. But as luck would have it I know that I have some naan flatbread lurking in my pantry that will do just the trick.

With the holidays just around the corner, keep this recipe in your entertaining arsenal to make for unexpected guests as a little nibble to enjoy with wine and cheese. Simply cut the pizza into little squares.

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Grate Your Way to Great Risotto!

By Katie Barreira

Shredding the ingredients is the secret behind this seasonal risotto.

Delicata Squash: As its name suggests, this thin-skinned squash has supple flesh and a sweet, delicate flavor. Unlike a thick, gummy puree or chunky pieces, shredded squash incorporates seamlessly into risotto, while still retaining its fresh squash taste and toothsome texture.

To prep, trim the ends then use a vegetable peeler to remove the skin. Halve the squash lengthwise then use a measuring spoon (they have sharper edges than a soup spoon) to remove the seeds. You can grate by hand on a box grater, but the best way is to use the food processor fitted with the shredding disk.

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Chill Out with Mache and Cherry Salad

By Lori Powell

We are experiencing yet another heat wave and I’m not sure about you, but I am in no mood to cook today. That’s completely odd for me to say, but true! Usually I have to be stricken ill not to want to cook.

Along with people, not a lot of crops are happy in this heat. I’m not quite sure what happened to the cherry crop but they are amazing in the Northeast this year – super-dark and sweet. Also, they keep you cool if you eat them chilled.

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Asparagus, when Company’s Coming

By Sandy Hu

I love vegetables but I’m not big on preparing them. Usually I steam them and dress with good-quality butter, salt and pepper, and I’m done. Or I blanch them, then sauté quickly. Or I toss them in olive oil and roast. I’m happy with such simple treatments because the natural vegetable flavors shine through and besides, it’s almost no work.

But when company is coming, I feel the need to do a little more. Not much, but a little something extra to make the vegetables seem company-worthy. In the spring, when asparagus is in season, I turn to Baked Asparagus with Goat Cheese and Breadcrumbs. It’s hardly more effort than simple roasting, but the topping looks just a bit fancier. Also, I happen to have a colorful, rectangular asparagus-patterned platter that’s the perfect size and shape for this recipe.

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A Simple, yet Sophisticated First Course

By Sandy Hu

I love to start a diner party with a first course already set at each place when my guests come to the table. Of course, it has to be something easy to make, since there’s the rest of the meal to tend to.

This fennel salad is a lovely starter for a romantic dinner for two; you can double or triple the recipe for a larger group.

If you don’t have a mandoline to slice the fennel bulb, try using a sharp potato peeler or a sharp knife to create thin, almost-transparent ribbons.

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