Content tagged with “Mother's Day” (Page 6)

Roasted California Fennel with Olive Tapenade, Feta & Mint
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to...

Rhubarb Fruit Salad
Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango...

Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-...

Spicy Thai Barbecued Oysters
The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook...

Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest...

Nutty Pimiento Cheese Balls
These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They’re the...

Grilled Mussels with Salsa Verde
This is a fun little appetizer of mussels roasted with salsa verde, a bold-flavored Italian sauce made with lots of...

Chocolate Raspberry Tofu Pie
This chocolate raspberry pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to tell that...

Apricot Grunt
Grunts, also known as slumps, are cousins to the cobbler—they too feature a biscuit topping, but unlike the cobbler,...

Cherry-Raspberry Buckle
Buckles are a traditional fruit-studded dessert that’s like a soft, moist cake. We use a combination of cherries and...

Double Corn-Blueberry Cobbler
The hallmark of a cobbler is a biscuit topping baked right on top of the fruit. Here blueberries (or blackberries) and...

Peach, Rhubarb & Ginger Crisp
In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped...

Plum Betty
The combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn’t sound like much....

Strawberry Pandowdy
A truly old-fashioned dessert, “pandowdy” is said to refer to the cutting up of the flaky crust, or “dowdy-ing,” toward...

Oysters on the Half Shell with Mignonette Sauce
It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters...

Oysters on the Half Shell with Hog Wash
It may seems a little intimidating to open an oyster, but after a little practice it gets easier. In this recipe, the...

Apricot-Espresso Glazed Roast Pork Loin
A little espresso gives a robust edge to the sweet-tart apricot glaze for this roasted pork loin. There is a 20-minute...

Roast Leg of Lamb, Cauliflower & Shallots
Even though lamb is available year-round, it’s traditionally associated with spring. Here we slather this vernal meat...

Coffee Panna Cotta
Panna cotta (“cooked cream” in Italian) is a silky-smooth dessert that works beautifully with the flavor of coffee. The...

Coffee-Streusel Bundt Cake
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a...

Chicken with Creamy Braised Leeks
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken...

Roasted New Potatoes & Green Beans
Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans...

Radish, Celery & Snap Pea Salad
This stunning spring salad, full of peppery radishes, sliced celery, celery leaves and crunchy snap peas, is perfect...

Chard Dumplings in Chive Broth
Sweet, tender leaves of early-season chard, caramelized onion and a salty bit of capicola fill these bite-size...

Asparagus-Goat Cheese Soufflés
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a...