Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a weeknight meal.
The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just because a little cheese is good doesn’t mean a lot will be better!)
No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.
This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you’ll be delighted by the compulsive dipping and crunching that’s bound to ensue when you put it out.
