This stew will satisfy your stomach and your taste buds. Don’t skip the parsley relish (salsa verde)—it’s easy to make and lends a tangy accent that balances the flavors of the lentil stew. We prefer French green lentils for this stew, as they don’t fall apart while cooking; regular brown lentils will also work. Chilean…
Add Some Spice to Your Meal With These Cumin-Roasted Potatoes
Seasoning potatoes with cumin and smoked paprika makes this side dish irresistible. It’s the perfect dish to accompany your favorite breakfast scramble, sandwich, or a baby green salad. To cook these potatoes to perfection, par cook the potatoes in boiling water, then toss them in oil and a spice mixture of cumin seed, fennel seed,…
Ask a Chef: Spring Lamb to Celebrate the Season
Whether for the Easter feast or an everyday meal, lamb is a classic choice for the springtime table. Here, chefs share some of their favorite lamb recipes—from centerpiece roasts to a rich ragù for homemade pasta—to help you usher in the new season. Boneless Leg of Lamb With Citrus-Mint Glaze From David Burke Chef and…
The Family Table: Memories of Easter Baking, From My Big Italian Family
Submitted by Laura Semenza-Marcos, West Hills, California Memories of my childhood surround the holidays and food. As an Italian Roman Catholic from a family of nine, and many relatives, I have stories to tell. The family of my youth consisted of two parents and seven kids—one boy and six girls—in a three-bedroom house, with one…
For the Easter Table, a Cake That’s Pure Nostalgia
Easter is perhaps my favorite food holiday. It’s the day that the food of my people comes out: Slovenian and Czech braided bread, fried krofi, and sausage with sauerkraut. But also? This cake. This cake is nothing short of pure American ingenuity, in my mind—a sweet and sticky confection of angel food cake, marshmallow icing,…
Persian-Inspired Chicken Dish Is Filled With Flavor
Transform plain chicken thighs into an easy, Persian-inspired chicken and rice dish with a beautiful golden color and a wonderful fragrance. If you have saffron, do add that optional pinch; just a little will enhance the flavor and aroma of the dish. This double-batch recipe makes one meal for tonight and one to keep in…
This Easy One-Pot Orzo Makes Me Do a Happy Dance
When I was growing up, eating out usually meant going to an Asian restaurant or an American fast food joint. Our very rare visits to sit-down, non-Asian restaurants were big deals, and we mostly went to chain restaurants. One favorite was the Macaroni Grill, and I always ordered the exact same dish: salmon with a…
As the Weather Starts to Warm Up, Enjoy This Bright Dessert
Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into…
A French Stew Light Enough for Spring
Veal blanquette is a classic white stew from the French repertoire, made with tender veal chunks cooked “en blanquette” in a broth with vegetables and aromatics. Finished with a creamy, mushroom-studded sauce of tangy crème fraîche and zesty lemon juice, it brings together all the comforts of a winter stew, but with the brightness we…
Lamb, Kale, and Pomegranate Salad
This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor. I love to serve it in the springtime, and it makes great use of leftover roasted meat as well. Cook Time: 25 minutes Total Time:…
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