Pomegranate and Valencia orange juice, with blood oranges and coconut milk, make a sweet but low-fat treat.
Recipes
Posted inRecipes
Recipe: Grandma’s pigne (pane di pasqua)
The bread must rise three times in this recipe.
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Posted inCookbook Reviews, Food & Dining, Recipes
‘The Vegetable Butcher’ puts greens at the center of the plate
Bet ya never knew you could ‘butcher’ a vegetable.
Posted inFood & Dining, Recipes, Vegan Kitchen
Vegetarian banh mi sandwiches are popping up in the Portland area
Restaurateurs say it’s a great crossover sandwich, appealing to both vegetarians and meat-eaters.
Posted inFood & Dining, Recipes
Mango and chicken meet, marry well and happiness ensues
How spicy to make the dish? It’s up to you.
Posted inFood & Dining, Recipes
Gratin ‘side dish’ may make you forget the roast entirely
Here you don’t have to worry about shaping, as you would with gnocchi.
Posted inFood & Dining, Recipes
Chicken with olives is fit for Passover or any chilly spring night
The richly flavored dish can be doubled to feed a crowd.
Posted inFood & Dining, Recipes
The Maine Ingredient: Impress Easter guests with parade of spiral-sliced ham, scalloped taters
Lamb is good, too, but ham is worry-free.
Posted inCookbook Reviews, Food & Dining, Recipes
‘What Good Cooks Know’ lacks whimsy, but makes up for it with evidence-based rules
A highly detailed handbook from the editors of America’s Test Kitchen delivers a wealth of information on cooking techniques, utensils and ingredients, plus a few classic recipes.
Posted inFood & Dining, Recipes
Attention, America: Dorie Greenspan’s bringing back the quiche
Go the extra step and partially bake the crust before filling it for extra crispiness.