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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
www.chowhound.com
Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
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Preserved lemon gives this exotic vinaigrette an extra dimension.
www.allrecipes.com
Mozzarella and Gorgonzola cheese and sauteed onions, garlic and sun-dried tomatoes top this simple, upscale appetizer.
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A lovely creamy soup with fragrant prosciutto and the unique flavor of green garlic.
www.simplyrecipes.com
Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
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A sweet-tart slaw with thinly sliced Belgian endive and a white wine vinaigrette.
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When you want to add some exotic heat to a dish.
cooking.nytimes.com
The vegetables in this turkey burger mixture not only contribute lots of vitamins A and C and micronutrients like the carotenoids lutein and zeaxanthin, which have been linked to eye health, but they also help to moisten burgers that can otherwise be quite dry Make sure to buy lean ground turkey breast.
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Get Malt Vinegar Oven Fries Recipe from Food Network
Ingredients: potatoes, vegetable oil, butter