Win a Cookbook from Melissa Clark!
In the September issue of Parents, Melissa Clark, New York Times Dining section columnist and cookbook author, wrote about her attempt to get her toddler daughter to eat foods other than pizza and meatballs. Her strategy: host a global potluck dinner and ask each family to bring a favorite cultural dish to highlight their ethnic backgrounds. To her delight, Clark’s daughter, Dahlia, saw the other kids eating the kid-friendly foreign foods and dug in! Clark also shared more of her toddler eating tricks, memories, and cooking tips with us in an online exclusive interview.
We were lucky enough to snag a recipe from Clark’s newest cookbook, In the Kitchen with a Good Appetite: 150 Recipes and Stories About Food, exclusively for you, our Goody Blog readers, before the book’s September 7, 2010 release date! Even better: 20 readers will win a copy of the book!
To enter the contest, all you have to do is leave a comment answering the question: What dish would you bring to a global potluck dinner? Plus, if you include the recipe and its source, (or a link to the recipe) in your comment, it may just appear in a future blog post of our favorite reader recipes. Winners will be randomly selected. Check out the full contest rules here. Contest ends at 11:59pm E.T. on 9/1/2010.
Dahlia’s Fragrant Chicken Fingers
Time: 10 Minutes
Serves: 4 adults or 8 small children
Ingredients:
1 pound ground chicken (or turkey)
½ cup plain bread crumbs
2 scallions, chopped
2 tablespoons chopped fresh cilantro, basil, or parsley, plus additional for garnish
1 fat garlic clove, minced
½ teaspoon kosher salt, plus additional
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
Pinch Aleppo pepper or cayenne
1 tablespoon extra-virgin olive oil
- Preheat the oven to 375˚F. In a large bowl, combine the chicken, bread crumbs, scallions, cilantro (or basil or parsley), garlic, salt, cumin, allspice, cinnamon, black pepper, and Aleppo or cayenne.
- Put half the oil into a rimmed baking sheet. Using your hands, form the chicken mixture into ¼-inch fingers and rest each one on the baking sheet. When all fingers are formed, brush them all in the remaining oil.
- Bake the fingers until just cooked through, 5 to 10 minutes (check them carefully; baking time will vary a lot depending upon how thick they are). Garnish with additional herbs, if desired.
The contest is now over!
Categories: Food, Giveaways, GoodyBlog | Tags:
104 Comments
by Bonnie Friedman
On August 18, 2010 at 5:26 pm
My friend Julie Glick’s delicious Chinese Cabbage Salad.
Julie Glick’s Chinese Cabbage Salad
Salad
1 med. Head Napa cabbage, shredded and chopped
2 bunches green onions, sliced
Mix cabbage and onions together and chill.
“Crunch”
1 oz. sesame seeds
2 ¾ oz. pkg. slivered almonds
2 pkgs. ramen noodles (do not use the seasoning)
1 stick butter or margarine
Break up noodles. Brown with almonds and sesame seeds in the butter or margarine.
Dressing
¾ cup vegetable oil
½ cup sugar
¼ cup vinegar
2 Tbs. shoyu
Boil all ingredients for one minute. Chill.
Toss all ingredients together. Serve and enjoy!
by Gail Dosik
On August 18, 2010 at 5:33 pm
Since I’m a pastry person, I might bring a tres leche cake. Since its origins are somewhat unknown, I might just attribute the dish to
a Central American country. And, just to add to the decadence, I might just use a dulce de leche filling, making it a a quatro leche cake!
by Lia Kelly
On August 18, 2010 at 5:58 pm
This recipe for Spanish-style Munggo Guisado hails from a website called “80 Breakfasts” that I’ve been a fan of for years. ChichaJo’s witty and sentimental commentaries on food, cultures and recipes of all types is so warm, informative and entertaining, and this recipe has now become a staple and a favorite.
The recipe itself can be found below, but it’s much more entertaining if you read the words and the love behind it at http://80breakfasts.blogspot.com/2009/06/spanish-style-munggo-guisado.html.
Spanish-style Munggo Guisado
250 grams munggo beans
4 cups of water
4 – 5 cloves of garlic, peeled and sliced
1 onion, chopped
1 bay leaf
150 grams Spanish chorizo for cooking (either what is known here as chorizo bilbao, or any other Spanish-style chorizo that is meant for cooking)
100 grams slab bacon, chopped
1 cup malunggay (moringa) leaves, optional
Canola oil
Sea salt
Freshly cracked black pepper
- Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.
- Place munggo in a pot with the 4 cups of water and cook on low heat until soft (around an hour, more or less). Add water if you see it drying out.
- Once beans are done, start with your guisa (sauté).
- Heat some oil in a large pan (large enough to fit all your cooked and softened munggo).
- Sauté garlic, onions, and bay leaf until the onions are soft.
- Add the bacon and chorizo and sauté until the bacon is cooked but still soft and the chorizo has rendered its orange oil.
- Add cooked munggo and stir. If you have a lot of liquid with your munggo don’t add it in all at once, add all the beans and some of the liquid first. As you cook the stew, keep adding liquid until you reach your desired consistency. Some like this very soupy, some like it thick.
- Let it simmer until all the flavours have melded together, about 20 minutes, stirring every so often. Taste and adjust seasoning with salt and pepper.
- If using, add malunggay leaves, give it a few stirs (they’ll cook fast), and you’re done.
If you really want to give this amazing depth of flavour, boil the beans in ham stock instead of water, just make sure to taste before adding any salt…you may not even need any. If you don’t have 4 cups of ham stock lying around you can use part ham stock or part water. Or you can also toss a small piece of ham bone in the water when boiling the beans.
If you don’t have any slab bacon you can use whatever bacon you do have. I’ve labelled the malunggay (moringa) leaves optional because it doesn’t really fit with the Spanish theme but I really do love greens in my munggo so I always add them – and it still does taste wonderful with this addition. I like to eat this atop a bowl of steaming rice with a drizzle of olive oil and balsamic vinegar.
Some argue that I’ve fancied our munggo up unnecessarily with this but I have to disagree. I think munggo is a perfect canvas for all sorts of adaptations and we should experiment far and wide with our little green bean. Why would we give the same treatment to lentils but not munggo? And it’s delicious! Which is really all the reason I need to make something
As I type this the sun has peeked out again, hissing at the moist leavings of last night’s rain. But this is only the beginning of rainy season, so I foresee more munggo on the horizon.
by Anne Zimmerman
On August 18, 2010 at 5:59 pm
Pie! Distinctly American, featuring seasonal produce, and oh-so good.
by Kalie
On August 18, 2010 at 6:02 pm
I would bring my banana bread recipe – it’s to die for!
by Lisa Shara Hall
On August 18, 2010 at 6:21 pm
I would bring moussaka because it feeds a lot of people and it is easy to make and eat. A very tasty dish IMHO.
by Jenny Hartin
On August 18, 2010 at 6:42 pm
Everyone always wants my macaroni and cheese or my brownies. I’m usually stuck with that.
by Daniel Scher
On August 18, 2010 at 7:09 pm
I would bring my quinoa with dried blueberries and feta salad.
by RachelJ
On August 18, 2010 at 7:43 pm
Pizzelles, made from my Italian grandmother’s recipe.
by Jean Yee
On August 18, 2010 at 8:23 pm
I would bring traditional Chinese dumplings aka potstickers and serve with hoisin dipping sauce.
Recipe:
http://allrecipes.com//Recipe/pot-stickers-traditional/Detail.aspx
by Adrienne
On August 18, 2010 at 8:32 pm
I’d bring my mom’s amazing Broccoli Kugel! It would be great for a potluck. It transports and keeps really well. And it’s delicious!
http://www.abigmouthful.com/broccoli-kugel/
by Scott Rose
On August 18, 2010 at 8:45 pm
To heat things up at Global Potluck Dinner, I would bring the tongue-tingling, sighs-of-pleasure-inducing Peruvian specialty, stuffed rocotos. The recipe, copied below, is found in my Fiery Foods magazine article The Chilehead’s Paradise of Peru: http://tinyurl.com/2e8o3e5
Buen provecho a todos!
Stuffed Rocotos
This recipe is a signature dish of Arequipa, a city spectacularly located in the Andes of southern Peru. Famous throughout the country, it has become a national dish, right behind ceviche and ají de gallina. The Peruvians typically accompany stuffed rocotos with beer, although a red wine is also appropriate. Note: This recipe requires advance preparation.
6 rocotos (large jalapenos may be used as a substitute)
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/4 cup pitted olives, chopped
1 teaspoon salt
2 teaspoons raisins
1 egg, lightly beaten
6 yellow potatoes, boiled and cut in half
1 cup grated mozzarella or Gruyere cheese
1/4 cup milk
Freshly ground black pepper to taste
One day prior to serving, cut the tops off the rocotos. The tops may be saved as a garnish. Remove all seeds and veins. Soak the rocotos for 24 hours in a bowl of water with 2 tablespoons salt, changing the water at least twice.
Heat the oil in a frying pan, add the onions and cook until tender. Add the garlic and fry for 2 minutes. Add the meat and cumin and fry until cooked. Add the olives, salt, raisins and the beaten egg.
Stuff the rocotos with this mixture.
In a glass baking dish, arrange the rocotos and potatoes. Add the milk and arrange the cheese atop the rocotos.
Bake at 400 degrees F. for 40 minutes
by Miranda
On August 19, 2010 at 2:28 am
I would bring my family’s traditional Homemade Chili recipe that has been handed down!
by anthony
On August 19, 2010 at 3:05 am
Seems like a great recipe. I think I will try this out. I am sure my family will enjoy this. Thanks!
by Ellen
On August 19, 2010 at 5:53 am
Lucky little Dahlia…what a wonderful idea to introduce children to the joy of “eating”.
By the way, I would bring “Grandma’s Meatloaf”, because it is so much more than meatloaf.
by Mary Fran
On August 19, 2010 at 6:51 am
I would bring my Mother in Laws Pierogi… and ask her to make them, too.
by Tara
On August 19, 2010 at 8:26 am
I would bring my killer fresh guacamole. My 2-year-old daughter loves it!
by Andrea
On August 19, 2010 at 8:51 am
Shrimp and grits!
by Kathy O
On August 19, 2010 at 9:05 am
I love the following recipe! So easy to make and I got the recipe from the newspaper!
http://www.mysanantonio.com/life/MYSA011106_0Q_cooker_rec3_65fbc1f1_html.html
Steak Teriyaki
•2 1/2 pounds boneless chuck steak
•1 teaspoon ground ginger
•1 tablespoon sugar
•2 tablespoons oil
•1/2 cup soy sauce
•1 clove garlic, crushed
Cut steak into slices and place in slow cooker. Combine ginger, sugar, oil, soy sauce and garlic and pour over meat. Cover and cook on low 6-8 hours.
Recommended sides: Rice and fresh vegetables.
I usually add extra garlic (I use powder and minced, not fresh). I also cut the meat into inch sized cubes and then pull them apart after they cook. And I add a bit more soy sauce and give it an extra cup or two of water because we like it really saucey when we pour it over white rice.
by judy brittle
On August 19, 2010 at 1:04 pm
I am always asked to bring my meatballs and mushroom gravy.
by Laurel Standley
On August 19, 2010 at 1:23 pm
I bring a multi-layer dip made of refried beans (home made)/guacamole (also home made)/salsa/cheddar cheese/sour cream and a big bag of tortilla chips
by Tracy
On August 19, 2010 at 2:10 pm
At this time of year? Probably my easy version of Melitzanosalata, a yummy Greek eggplant dip.
Recipe:
http://rahchachow.blogspot.com/2008/10/melitzanosalata-greek-eggplant-dip.html
by Amber G
On August 19, 2010 at 9:40 pm
I would bring Shanghai-style fish fillets!
by SANDY
On August 19, 2010 at 10:27 pm
stuffed peppers
by Doug
On August 20, 2010 at 7:09 am
would bring my mom’s chocolate cake
by Harriet
On August 20, 2010 at 7:10 am
Tacos
by Vernon Luckert
On August 20, 2010 at 7:55 am
I would bring pig-in-a-blanket.
by Sara B.
On August 20, 2010 at 9:03 am
It’s a toss up between my yummy potato salad and a norwegian dessert call Krumkaka.
bebemiqui82(at)yahoo(dot)com
by Alicia S.
On August 20, 2010 at 10:41 am
Since we used to live in Hawaii, I would bring a huge serving of Saimin: a Hawaiian “soup” with noodles, pork, cabbage, and carrots in a ginger and green onion broth.
by Susan B.
On August 20, 2010 at 11:14 am
I like to bring salad to a potluck and I would make my spinach salad with warm sundried tomato dressing, tossed with slivered toasted almonds and crumbled feta cheese. It’s a lot of work for a weekday but worth it for a potluck!
by Denise B.
On August 20, 2010 at 11:31 am
I would bring baked macaroni and cheese.
by Meredith Peters
On August 20, 2010 at 1:08 pm
I would like to make Thai fried rice because we used to live in Thailand in the 60′s!
by Tammy
On August 20, 2010 at 2:27 pm
I would bring my Seven Layer Salad!
by Amy P
On August 20, 2010 at 3:46 pm
Hmm… usually depends on the season, now it’s fresh salsas or tomato salads loaded with fresh basil or other herbs.
by Clayton Klein
On August 20, 2010 at 4:31 pm
Thanks for the great sweeps !
by Philip Puopolo
On August 20, 2010 at 5:34 pm
yesssss
by Danielle dettling
On August 20, 2010 at 8:58 pm
Caprese salad with fresh mozzarella
by Kasreyn
On August 20, 2010 at 10:52 pm
German Potato Salad
by skitter
On August 20, 2010 at 11:30 pm
Definately chili. Most people seem to like it.
by vicki gonzalez
On August 21, 2010 at 12:00 am
would love to have this book
by Rosie
On August 21, 2010 at 9:33 am
Even though I’m not Greek (I’m Italian), I would probably bring taboulleh salad. Most people are intrigued by it enough to try it and once they do, they usually like it.
by Virginia Streitberger
On August 21, 2010 at 11:00 am
Stuffed mushrooms.
by Ellen Wangsmo
On August 21, 2010 at 11:05 am
If I was feeling really ambitious – lefse to reflect my husband’s Norwegian background. But he would have to help me make it
.
by Linnea
On August 22, 2010 at 1:48 pm
Finnish Pulla, like my grandma makes!
by Michelle Gasiorski
On August 23, 2010 at 9:49 am
My husband is from England. I would bring an English staple called Yorkshire Pudding which isn’t really “pudding” at all, in the American sense. They are more like a savory sort of roll, traditionally served with Roast Beef and gravy.
I have had great success with this recipe, found on about.com: http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm
by Ken Barrows
On August 23, 2010 at 9:55 am
I would bring my Greek mother-in-law’s Spanakopita aka Spinach Pie – everybody loves it – even kids – as long as they don’t know it’s spinach!
by Flinkin
On August 23, 2010 at 12:17 pm
HAND SALAD
Rip off some pieces of lettuce and place in one hand. Take out your favorite salad dressing and poor some on the lettuce. Put hand to mouth and shove it in.
Serves 1
by Katy
On August 24, 2010 at 9:32 am
I would bring my family’s chicken cutlets with roasted red peppers and grilled eggplant to top it off!
by Bryony
On August 24, 2010 at 4:09 pm
Trifle! To celebrate my English ancestors. With crystallized ginger and candied lemon and orange peel.
by Carol Sacks
On August 24, 2010 at 9:39 pm
Summer Farro Salad with Burrata (8-10 appetizer-side servings for a potluck)
After tasting a delicious Farro salad last Spring at Gialina Pizzeria in San Francisco, I went home and tried to re-create it, adding a few ingredients as I went along. My daughter loves peas and corn and this is a nice alternative to typical side dishes.
1 cup Farro, rinsed and drained
2 1/2 cups low-salt chicken broth
3/4 cup leeks chopped
1 Tbs olive oil
1 cup tiny peas (fresh or frozen)
1 cup white corn (fresh or frozen)
2 Tbs good olive oil
zest of one lemon
salt and pepper to taste (I use about 1/2 tsp of salt and several grindings of black pepper)
1-2 small balls or one large ball of Burrata cheese (if you can’t find Burrata, a very fresh mozzarella cheese will work fine)
1. Bring the chicken broth to a boil. Add the farro and turn the heat to medium low; cook for about 25 minutes, stirring a few times. The Farro should have a slight bite to it when it’s cooked. Once cooked, put the Farro in a large bowl.
2. While the Farro is cooking, saute the leeks in 1 Tbs olive oil until soft (about 5 minutes); I add a sprinkle of salt to the leeks to flavor them a bit while cooking.
3. Add the corn, peas and leeks to the cooked Farro.
4. Mix in the 2 Tbs of good olive oil, lemon zest and salt and pepper. Let the salad cool, uncovered for about 30 minutes. After 30 minutes, serve or refrigerate until serving. To serve, put a dollop of the Burrata cheese on each portion.
by Susan C
On August 25, 2010 at 10:18 pm
I would bring my favorite sweet-a fried dough called kliners.
smchester at gmail dot com
by Jane
On August 26, 2010 at 10:39 am
I really like bringing black bean salad, with avocado, corn, tomatoes, red onion, and lime juice. It’s easy, doesn’t need to reheat, can be made in advance, and is great with chips. And so addictive!
by Gianna
On August 28, 2010 at 7:44 pm
Gianna’s Pasta with Arugula
Ingredients
1 package Dreamfields Penne Rigate
6 Roma tomatoes, diced
1-1/2 cups of fresh arugula
Half a white onion, diced
Salt and pepper to taste
6 basil leaves, sliced thinly
2 melrose or cubanella peppers, seeded and sliced thinly (A banana pepper or anaheim pepper can be substituted for the melrose or cubanella peppers)
1/3 cup extra virgin olive oil
Directions
1. In a large pot of boiling water, cook penne until al dente, or as desired.
2. Drain pasta and put into a large glass or ceramic serving dish.
3. Mix together all ingredients with pasta and serve.
4. Can be served as a main dish or side dish.
http://www.diabeticnetwork.com/community/DCForumID14/358.html
by ashley
On August 29, 2010 at 11:32 pm
If it were global I would bring.. chicken and dumplings! I have met so many people from other places who have never eaten them, much less heard of them.
by janet
On August 30, 2010 at 9:10 am
spam casserole:)
by Tracy
On August 30, 2010 at 2:44 pm
When we were studying geography with our homeschooling group last year we did a monthly food lesson from that continent. Items that were brought ranged from sugared peanuts from Africa to Hungarian goulash to octopus and squid. We also got to try Vegemite. Global potlucks are a great way to try new foods. You never know what someone will like!
by Cat
On August 30, 2010 at 2:49 pm
I’d bring my home-made corned-beef and cabbage – My Dad’s family was Irish and we had this every St. Patty’s Day and it’s still a family favorite even with my kids!
http://365newrecipes.blogspot.com/2010/03/slow-cooker-corned-beef-and-cabbage.html
p.s. this one is nitrate free unlike most store-bought corned-beef
by Sabrina
On August 30, 2010 at 2:51 pm
I definetly need help getting my son to eat. He eats so much cheese.
by Sara Waugh
On August 30, 2010 at 2:51 pm
My mother’s homemade oatmeal cookies. She used oatmeal and peanut butter to add nutrition with canola oil and whole wheat flour instead of things like shortening and processed foods
by Sharon
On August 30, 2010 at 2:52 pm
Chesapeake Crab Cakes:
1/2 cup bread crumbs
1 celery rib w/ leaves, chopped
2 tblsp. minced shallot
1/3 cup finely chopped red pepper
1 tblsp. finely chopped parsley
2 tblsp. coarse Dijon mustard
2 tblsp. low fat mayo
1 egg
1 tsp. Old Bay seasoning
1 lb. lump crabmeat
1/3 c. all purpose flour
2 tsp. vegetable oil
- Mix bread crumbs, celery, red pepper, shallot, parsley, mustard, mayo, egg, & Old Bay in a large bowl.
-Fold in the crabmeat
- Preheat oven to 350
- spread flour on wax paper.
-divide mixture into 8 patties with floured hands. Dredge patties in flour
- lightly coat nonstick skillet w/ cooking spray & set over medium high heat until hot.
-cook 4 cakes at a time until brown – about 2 min. each side
- drizzle 1 tsp. of oil around cakes & gently shake pan to spread oil after turning cakes over.
- transfer cakes to plate lied with paper towels, then repeat w/ remaining cakes
- When all cakes are done in pan, coat a baking sheet w/ cooking spray & place crab cakes on & bake in oven 8-10 minutes.
I got this recipe from Readers Digest, and they are delicious!! Me, my husband & our daughter love them.
by Sarah
On August 30, 2010 at 2:53 pm
I loved this idea, great for kids, but I’m organizing an ethnic potluck lunch in my office first! I plan on bringing my version of chana masala (maybe closer to aloo chana). I make mine by sauteing diced onions and potatoes and a few cloves of garlic in olive oil, then add tomato paste, a little water, salt, pepper, and garam masala (an indian spice blend) to taste. Depending on the crowd, I may add a little chili pepper. Next comes a large can of chickpeas to simmer until the chickpeas soften up a bit, adding lemon juice and a little butter at the end.
I may also bring chatchouka, a Moroccan cross between salsa and bruschetta using pureed fire-roasted tomatoes and green peppers! Yum, can’t wait!
by Samantha Angoletta
On August 30, 2010 at 2:56 pm
I would bring good ol’ fashioned cupcakes with sprinkles! Who doesn’t love a cupcake?!
by Lainey Ramirez
On August 30, 2010 at 2:58 pm
Yummy tacos with allt he fixins – lettuce/cabbage mix, tomatoes, cheese, sour cream and of course chile for the adults =)
by Niurka
On August 30, 2010 at 3:16 pm
I would take a dish from the country I am from, Dominican Republic, called Habichuelas con dulce(sweet cream beans) cause it reminds me of being back home.You can find the recipe on dominicancooking.com
by Clarissa Robbins
On August 30, 2010 at 3:27 pm
I think I would bring Asian Lettuce Wraps. They are simple and delicious!
Ingredients
* 1 pound ground turkey
* 1 tablespoon light soy sauce
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh ginger root
*
* 1 cup brown rice
* 1 cup water
* 16 large lettuce leaves
* 1 cup shredded carrots
* 1 cup green onions, thinly sliced
* 1 cup sliced red bell pepper
* 1 cup sliced radishes
*
* 1/3 cup light soy sauce
* 1/3 cup water
* 3 tablespoons fresh lemon juice
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh ginger root
* 1 teaspoon sugar
Directions
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
http://allrecipes.com/Recipe/Asian-Roll-Lettuce-Wrap/Detail.aspx
by Karen
On August 30, 2010 at 4:22 pm
Mine has gluten and lactose issues, so I would bring Shepherds Pie, made with a few carrots and peas mixed in with the meat to make a rounded meal.
by Olivia
On August 30, 2010 at 4:25 pm
A very mild chicken curry soup that goes very well with rice. My kids love this and it’s nutritious with lots of carrots and cauliflower in it.
by isela espana
On August 30, 2010 at 5:02 pm
I would bring “Enchiladas de mole”. It is my favorite recipe from my mother who passed when I was 18 and I have been trying to master it since! Everyone I make it for falls in love!
by luis
On August 30, 2010 at 5:08 pm
A LOBSTER BISQUE! YUMMM MY FAVORITE
by Giancarlo
On August 30, 2010 at 5:10 pm
A Creamy Clam Chowder in a bread bowl ofcourse!
by Jasmine
On August 30, 2010 at 5:19 pm
I would bring Ethiopian stew and homemade injera bread to scoop the stew up with. It isn’t my culture, but as we adopt from Ethiopia, we are adopting their culture (especially the food!) along with our children.
by michelle
On August 30, 2010 at 5:45 pm
Organic broccoli slaw that has cranberries and organic apples chunks mixed in yogurt ranch dressing. It is so yummy. My 2 year old loves it.
by Stacey
On August 30, 2010 at 9:05 pm
I would bring my “smoky mac & cheese with bacon” or my FAVE dessert, “Tira Mi Su”!! ALWAYS big hits!
by Julie Hawkins
On August 30, 2010 at 9:53 pm
I would bring my potroast and veggies.
by Tracy
On August 30, 2010 at 9:55 pm
If I’m going by my heritage, Irish soda bread or some kind of German kuchen. Otherwise, a great vegetarian chili and jalapeño poppers!
by Dana the Wonderchick
On August 31, 2010 at 1:05 am
Tomato and Cracker Salad!
There is no recipe for this, just add the amount you wish for each ingredient.
Fresh Tomatoes, diced or chunked
Crispy Bacon, crumbled
Boiled Eggs, diced
Saltine Crackers, crushed
Mayonnaise, enough to coat
Black Pepper, to taste
If you look at the dish while trying to eat it, you may not succeed. Just keep an open palate, and mind, when eating this. You will NOT be sorry!
by juani
On August 31, 2010 at 5:16 am
I’d bring a heaping pot of hot jamaican cornmeal porridge. it’s sweet so kids would like it and a comfort food. but it’s also healthy-plus, it’s easy to make and you can make lots of it!
http://www.wellsphere.com/healthy-eating-article/jamaican-cornmeal-porridge-recipe/1085470
by Natasha Ritter
On August 31, 2010 at 9:29 am
I would probably bring a Spinach Quiche…yummy!
by Kerrin @ MyKugelhopf
On August 31, 2010 at 9:41 am
at a global pot luck, i can only imagine how many different, exotic flavors there would be. and the sweet tooth everyone would have thereafter! so i would bring… homemade chocolate chip cookies. plain and simple, americana all the way. oh, and tons of ice cream and toppings to serve with them of course.
by Aleksandra
On August 31, 2010 at 10:51 am
I would bring a mediterranean couscous salad with feta cheese, olives, cucumbers and tomatoes.
by Rosemary
On August 31, 2010 at 11:07 am
I would bring my american salad
by Benita
On August 31, 2010 at 11:55 am
I would make pasta and ricotta. I think the whole world loves some form of pasta, and well ricotta is so creamy and wonderful, especially when mixed with olive oil, nutmeg, salt and pepper, parmiggiano reggiano and a bit of orange zest. Magnifico.
bgcchs(at)yahoo(dot)com
by Erica
On August 31, 2010 at 6:52 pm
I would bring eggplant with garlic sauce.
by Annette E
On August 31, 2010 at 8:34 pm
I’d bring some vegetarian fried rice.
by Carrie N.
On September 1, 2010 at 9:42 am
I would bring egg foo young. Yum!
by Mary
On September 1, 2010 at 9:46 am
My father’s Irish Soda Bread Recipe. Family secret but I might be willing to share
so let me know!
by Mandy R
On September 1, 2010 at 11:14 am
I’d bring dessert – yellow cake w/ chocolate frosting. It’s a family favorite.
by mk
On September 1, 2010 at 11:29 am
My favorite Mole Poblano–so good!
by Autumn Capitano
On September 1, 2010 at 11:30 am
Sage Butter Macaronni with Four Cheeses
-3 tb unsalt butter
-4 cups parmegiano reggiano
-1/4 cup unseasoned bread crumb
-6 oz gruyere cheese
-4 oz marscapone
-3 tb sage
-3/4 ts salt
-1 lb macaronni
-4oz aged cheddar
-pepper
melt 1 tb butter and mix with 1 cup parmegiano. Add bread crumbs. Boil water for pasta. Only boil macaronni til halfway cooked. Melt 2 tb butter in frying pan. Add sage and cook til brown. Save 1 cup pasta water. Put pasta with 1 cup water back on heat. Stir in butter, cheeses, salt, pepper until melted. Pour in 9×9 dish and top with bread crumbs. Broil 2 minutes. YUM!
by Emily B.
On September 1, 2010 at 12:29 pm
I would bring green chili enchildadas.
by lisa majdecki
On September 1, 2010 at 12:41 pm
Id bring shepard pie aka hamburger pie. 1 lbs hamburger cooked and drained 1 can green beans drained 1 can corn drained 1 an tomatosoup plus half can water brown sugar 2 tsp wercestersauce salt and pepper to taste 1 egg and 8 slices of cheese6 to 7 potatoes. Cook hamburger drain place in mixing bowl add salt and pepper. Stir in green beans and corn. Add tomato soup plus water. Wercestersauce and brown sugar to liking. Mix well cut and dice potatos boil,and mash add egg to potatoes. Take hamburger mix place in glass baking dish spread out evenly.add mashed potatoes to top spread evenly and add 1 slice of cheese layered over the potatoes. Bake at 350 for 45 mins or until cheese just starts browning.
by loni
On September 1, 2010 at 2:24 pm
Every time we have a potluck, I am always asked to bring my deviled eggs.
by kathy pease
On September 1, 2010 at 2:54 pm
id bring home made macaroni and cheese with diced ham
by Ed Nemmers
On September 1, 2010 at 4:25 pm
Vidalia Onion Pie!
by Joann
On September 1, 2010 at 5:05 pm
I’d bring pierogi or kolaczki. yum!
by Amanda S.
On September 1, 2010 at 5:16 pm
I’d bring Chicken Adobo!
by tallcapp
On September 1, 2010 at 5:29 pm
A roasted vegetable couscous salad with feta cheese. Always a big hit at all buffets.
by Maja Meza
On September 1, 2010 at 6:34 pm
fried rice with egg rolls
by Angela Winesburg
On September 1, 2010 at 7:16 pm
I would bring perogies, thanks!
by Tim
On September 1, 2010 at 7:58 pm
I’d bring my patented chicken and rice that would wow any nationality!
by Michelle H.
On September 1, 2010 at 8:19 pm
I would bring either curry chicken or mole soup.
by Sand
On September 1, 2010 at 9:36 pm
I would bring Dirty Rice as it’s a very American dish.
by Ashley Roger
On September 5, 2010 at 12:10 pm
I take a farro salad to potlucks. There are countless possibilities with farro salads, so I never make the same one twice. Also, they’re easily transported, which is important since I travel solely by bike!
by mal kaplan
On September 5, 2010 at 5:51 pm
i like your fennel frond pesto and would bring that to a gathering.