Easy open-house buffet party
Cookbook author Peggy Knickerbocker suggests succulent, aromatic spice- and seed-encrusted pork tenderloins, accompanied by an hors d'oeuvre of tender little bay shrimp on endive leaves, flavorful roasted vegetables, and an escarole salad that stays crunchy for hours.
On a side table, she sets out a couple of surprising desserts: sliced oranges sprinkled with pomegranate seeds and fizzed up with sparkling wine, and a moist, almost black gingerbread made with Guinness stout.
Click ahead to get her recipes.
Make extra and store in an airtight container for up to a few weeks--it's like money in the bank.
Prep and Cook Time: about 40 minutes, plus at least 1 hour marinating time.
Recipe: Spice-rubbed Pork Tenderloins