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Content tagged with “Spring” (Page 157)

Parmesan Spinach Cakes
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
Simple Sautéed Spinach
Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach...
Greek Yogurt Cheesecake with Ouzo-Poached Figs
This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Corfu...
Grissini
Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.
Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.
Red-Wine Risotto
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used...
Hunter's Chicken Stew
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken...
Creamy Polenta
This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection....
Broccoli Rabe with Garlic & Anchovies
Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil...
Lamb, Fig & Olive Stew
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France:...
Roasted Parsnip Soup
The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in...
Root Vegetable Stew with Herbed Dumplings
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by...
Cheesy Chicken Pasta
This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese...
Chicken Baked over Mushroom Dressing
Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.
Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh...
Orange-Roasted Duck
The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for...
Pork Tenderloin with Roasted Grape Sauce
Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an...
Seared Steaks with Caramelized Onions & Gorgonzola
In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend...
Crispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of...
Roasted Fall Vegetables in Cheddar Crust
This tart starts with a Cheddar cheese crust that's filled with roasted leeks, fennel and broccoli or Brussels...
Savory Carrot & Tarragon Tart
The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to...
Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.
Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste...
Cider-Glazed Roots with Cinnamon Walnuts
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your...
Root Vegetable Gratin
The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of...
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