Advertisement

Content tagged with “Easter” (Page 24)

Egg Thread Soup with Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
Arugula & Pear Salad
Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins,...
Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans...
Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit...
Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that...
Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For...
Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...
Leg of Lamb Stuffed with Bulgur & Poppy-Seed Pilaf (Gemisto Arni me Pilafi)
Ask the butcher to partially bone the leg of lamb, removing the aitchbone, hip bone and leg center bone, but to leave...
Leek Pie (Prasopita)
The traditional Easter version of prasopita is quite high in fat, but this Lenten version is equally delicious. If you...
Strawberry Patch Cake
The neat rows of shiny strawberries bring to mind the local strawberry patch. When making this cake, keep in mind that...
Whole-Wheat Scones
This simple scone is sure to become a regular addition to your brunch menu.
Blueberry Danish
For long, lolling summer mornings, make this luscious, cheese-filled Danish. It uses a tender cottage-cheese pastry...
Artichokes with Lemon & Dill
Don't let fresh artichokes intimidate you—the little time it takes to prepare them is well worth the effort!
Glazed Carrots with Currants
We eat so many raw carrots, it's easy to forget how excellent they can be cooked. Try them glazed in honey and...
White Sangria
OK, so it's kind of a contradiction for a sangria, which is named for its blood-red color, to be made with white...
Watermelon Gin Fizz
This pretty pink cocktail would be perfect for a bridal shower luncheon. Any leftover pureed juice is refreshing on its...
Kahluaccino
Coffee lovers will love the addition of Kahlua; Frangelico adds a lovely hazelnut note.
Summer Fruit Punch
Your favorite stone fruit stars in this sparkling punch.
Blueberry Ginger Bellini
Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor...
Iced Mint Green Tea
Crisp and refreshing, you just may find yourself craving this beverage on a hot summer's night.
Raspberry-Almond Crumb Tart
You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a...
Lemon-Raspberry Muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into...
Glazed Cheesecake with Fruit
Yogurt cheese is a key ingredient in this recipe.
Luscious Lemon Squares
This bake-sale bestseller deserved a fix. It was easy to cut the yolks from the filling but trickier to slim down the...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner