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Content tagged with “Easter”

Very Lemon Pie
Lemon zest, pulp and juice are combined with eggs and sugar to make the custard for this tangy pie.
Artichokes with Balsamic Vinaigrette
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to...
Artichoke Soup
Whisking an egg yolk at the end yields a creamy, decadent result in this lemony artichoke soup. Make it a meal: Make...
Rolled Stuffed Turkey Breast & Creamy Basil Sauce
Here we fill a boned turkey breast with roasted plum tomatoes, fresh breadcrumbs and prosciutto then bake it for a...
Salad of Mixed Greens
Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of...
Crusty Rolls
Malt extract feeds the yeast and gives these crusty rolls a lovely golden hue.
Lemon Tartlets
Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like,...
Risotto with Spring Vegetables
A delightful way to celebrate the arrival of the first vegetables in your garden or at the farmers' market, this...
Buttermilk Pound Cake
Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination...
Chestnut Truffles
Chestnut puree makes a deceptively rich-tasting filling for these elegant truffles.
Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.
Apricot-Almond Clafouti
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake....
Chicken Fricassee with Tarragon
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream....
Pork Tenderloin with Roasted Plums & Rosemary
Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.
Wild Rice with Shiitakes & Toasted Almonds
Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an...
Maple Nut & Pear Scones
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast...
Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty,...
Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar...
Risotto with Edamame, Arugula & Porcini
Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green...
Spice-Rubbed Game Hens with Rhubarb-Date Chutney
Tart rhubarb simmered in cider vinegar with chopped dates, brown sugar and cinnamon makes an excellent chutney to...
Arugula & Strawberry Salad
A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged...
Pork Medallions with Fig & Port Wine Sauce
This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
Asparagus with Fresh Tomato Garnish
This quick raw “tomato sauce” makes a beautiful, elegant topping for asparagus spears. This is a great dish for...
Pork Tenderloin "Rosa di Parma"
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di...
Pork Tenderloin Stuffed with Porcini Mushrooms
Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.
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