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A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
cooking.nytimes.com
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand The local lamb is also a good deal.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
www.simplyrecipes.com
Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.