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Content tagged with “Easter” (Page 7)

Blood Orange-Pomegranate Mimosas
This twist on the mimosa is made with blood orange juice and pomegranate juice. It’s a special way to start any weekend...
Mini Brie & Apple Quiches
We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to...
Pea Soup
A simple pea soup makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the...
Stone-Fruit Bars
Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.
Strawberry-Rhubarb Fruit Bars
Strawberry and rhubarb are a classic combination—try them in these easy-to-make fruit bars.
Rosemary-Pine Nut Biscotti
These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet,...
Brown Sugar & Toasted Almond Ice Cream
In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar...
Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Banana-Blueberry Buttermilk Bread
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Cherry Ice Cream Pie with Chocolate Cookie Crust
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun...
Cherry Cream Cheese
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but...
Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of...
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree...
Chocolate-Cherry Cupcakes
The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while...
Blueberry Cupcakes
The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture,...
Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...
Country-Style Chicken Liver Mousse
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Turkey Cutlets with Rhubarb Chutney
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Roasted Spring Vegetables with Arugula Pesto
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted...
Creamy Watercress Soup
Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold...
Lemon Thins
These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon...
Rhubarb & Strawberry Crumble
Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.
Berry Buckle
The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it...
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