Christy Rice

Topped with salsa and sour cream, these addictive croquettes make a warm, nourishing meal. Serve with a fresh green salad.

A classic dessert whose beauty and elegance belie its simplicity.

Refreshingly frosty, these fruit-based, slightly sweetened palate cleansers are very easy to make. All three recipes make about 1 quart each.

Toasted, chewy and luscious, these coconut macaroons get a twist of flavor from almond flour. Feel free to drizzle cooled macaroons with melted dark chocolate.

Egg Drop soup doesn’t have to be gloopy and bland. Simply adding vegetables and other greens ramps up the flavor and comfort quotient. 

The soft yolk of the poached egg becomes part of the salad dressing in this deliciously simple salad. Chop the egg and toss with the greens before eating, if desired. Sub in other sturdy, bitter salad greens, such as radicchio, endive and chicory.

A classic since the 1940s, this dressing takes a homemade mayonnaise base and ramps it up with the strong, addictive flavors of garlic, lemon and Parmesan cheese.

This dressing is based on tzatziki, a classic Greek sauce used for grilled meats.  

Reminiscent of the “Catalina” dressing so popular in the 1960s and ’70s, but much healthier.

This Middle Eastern–inspired dressing is great on grilled vegetables or fresh salad greens, and also makes a great side for grilled meats. 

This Asian-inspired vinaigrette pairs well with a variety of fresh salad greens and shredded cabbage. It can also enliven rice or buckwheat noodles, steamed vegetables, or be used as a dipping sauce for fresh spring rolls.

Light and zesty, this vinaigrette pairs well with a variety of fresh salad greens, especially spinach, and shredded cabbage. It can also enliven rice or buckwheat noodles, as well as steamed vegetables.

Freshly squeezed lemon juice gives this versatile vinaigrette the zippy freshness to go with just about any salad.

A dressing that should be in every confident cook’s arsenal. Pair any high-quality oil with an acid (such as vinegar or freshly squeezed lemon juice), season, and you’ve got a simple and endlessly versatile vinaigrette that goes with just about any salad.

Free from industrial vegetable oils, sugar, and chemical additives and preservatives, this homemade dressing pairs perfectly with crisp, sturdy greens, or can be used as a dip for grilled vegetables or vegetable crudité.

Luscious and satisfying, this creamy dressing is a perennial favorite.

Pair this homemade salad dressing with dark leafy salad greens, such as arugula or spinach, or on any salad topped with toasted nuts and chèvre.

Fresh puréed strawberries offer a creative way to jazz up any salad.

Tart and sweet, raspberries, whether fresh or frozen, are the perfect fruit for smoothies. Enjoy this basic recipe and experiment with your own favorite flavor combinations. 

Luscious raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar.