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This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
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This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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Chef John uses a generous ratio of nuts to pastry in his baklava, a delicious, sweet confection with crisp phyllo layers throughout.
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The unique flavor of Bergamot is enhanced by the addition of fresh orange zest in these delightful muffins while the savory flavor of black tea is sweetened with...
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Grace Parisi creates her own version of this frozen mousse: an easier-to-make alternative to ice cream.
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The flavorful marinade for these grilled chicken thighs is a little sweet, a little salty, and a little tangy, with a hint of spice from Asian chili sauce, curry, and garlic.
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Coconut milk, pineapple, banana, and coconut are simmered together creating a tropical-flavored pudding that is perfect for summer desserts.
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Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.
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