Summer Potluck Winners

These vegetables -- some blanched, others raw -- function as finger food when served with pistachio-Pecorino pesto as a dip. To serve them as a side dish, drizzle the pesto on top.

No need to heat up the oven, or even the grill, to make succulent pulled pork. Your slow cooker does the work while you get the credit.

 

Ginger and mint (or basil) add a crisp twist to this refreshing white sangria.

Silky eggplant blended with feta, pistachios, and mint makes a succulent vegetarian filling for these savory little pies.

Mash fresh marjoram or oregano into fresh goat cheese, and stuff the mixture into lightly broiled cherry tomatoes. To make stuffing easier, create an impromptu piping bag for the goat cheese by placing it in a plastic sandwich bag and snipping off one corner.

Lime juice and rice vinegar stand in for the usual mayonnaise dressing, while cilantro and jalapeno add an invigorating backbone to this slaw.

We love salty-sweet combinations, and this salad is a great play on those flavors. It's also got a refreshing crunch.

Ruby-red roasted beets and an array of heirloom tomatoes make a dazzling summer salad that may just steal the show from the main course.

With only five ingredients -- Dijon mustard, white-wine vinegar, olive oil, parsley, and potatoes (plus salt and pepper) -- you can probably whip up this easy salad with what's in your kitchen. A big handful of chopped fresh parsley adds color and fresh flavor to the mix.

Low-fat yogurt stands in for most of the mayonnaise in this summer favorite. Hard-cooked eggs, radishes, celery, dill pickle, and chives amp up the flavor and texture of the salad.

Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.

A whole new take on a "green salad," this crunchy combination of raw green beans and celery will be a potluck pleaser.

A few simple tricks -- soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan -- ensure that the potatoes stay crisp for hours. They’re great with grilled London broil or burgers.

This cornbread strikes the right balance between tender and crumbly. Jazz up the batter with cheese and peppers, and shake up the shape by baking it in muffin pans if you like.

An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.

Smoky, sticky, falling-off-the-bone ribs are easier than you think. No need to stand over the grill for hours: Start the ribs in the oven and finish on the grill or under the broiler.

These cakelike bar cookies are a portable handheld version of summer berry crumble. Use fresh blackberries as called for in the recipe, or try raspberries instead.