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Content tagged with “Spring” (Page 139)

Macedoine of Melon & Hazelnuts with Ouzo
Top melon slices with toasted hazelnuts and an ouzo drizzle for a sophisticated brunch side dish or summer dessert.
Rosemary & Olive Breadsticks
Breadsticks are a great accompaniment to so many meals. Here we press olives and rosemary into prepared pizza dough for...
Smoked Mussel Antipasto
Smoked mussels, broccoli, mushrooms, roasted red peppers and provolone come together in a quick and easy antipasto...
Swirled Raspberry Cream
Grand Marnier-infused raspberries are swirled into this rich-tasting—but low-fat—creamy dessert.
Buttermilk Biscuits
Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-...
Chestnut Truffles
Chestnut puree makes a deceptively rich-tasting filling for these elegant truffles.
Cinnamon-Apple Lollipops
The warm, winning flavor of cinnamon can be savored for a long time with this homemade apple lollipop.
Maple-Walnut Pralines
Maple syrup gives new inspiration to this Louisiana classic.
Duck & Vegetable Stir-Fry
Leftover dark meats, such as duck, goose or turkey thighs, marry well with spicy chile-garlic sauce and lots of fresh...
Creamy Horseradish-Herb Dip
Buttermilk and horseradish add tang to this simple dip that even the kids will love; serve it with an array of colorful...
Maple Custards
For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.
Rice Pudding with Dried Fruits
Arborio rice, available in most large supermarkets, makes an especially creamy version of this rice pudding. Use your...
Quick Posole
In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick...
Greek Tomato Sauce
Red wine, black olives and fragrant oregano bring tomato sauce to new heights.
Sauté of Cauliflower & Mustard Greens with Peanuts
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut...
Spicy Chickpea-Potato Stew
A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make...
Prunes & Armagnac in Frozen Yogurt
Swirling Armagnac-soaked prunes into frozen yogurt is a quick and easy way to jazz it up.
Quick Cinnamon Rolls
A biscuitlike pastry, based on a traditional German recipe, makes these much faster than yeast-raised cinnamon rolls.
Tomato Soup with Orzo & Basil
Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.
Filled Oatmeal-Date Cookies
A lemony date filling makes oatmeal cookies more special.
Chèvre Mashed Potatoes
Goat cheese adds a creamy, slightly tart dimension to mashed potatoes.
Hickory Nut Cookies
Shelling hickory nuts is a labor of love—they are one of the hardest nuts to crack. You may substitute pecans, which...
Tuscan Tuna & White Bean Salad
Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad.
Lemon Cake
This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote.
Mango-Raspberry Compote
Lime zest, juice and a hint of sugar bring out the flavor of the mango and raspberries in this quick fruit sauce.
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