Spicy lamb stew, lamb shoulder slow cooked in white wine with onions, garlic, bell peppers, pasilla chiles, paprika, cumin, tomatoes, raisins, and herbs.
Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa.
A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
Easy-to-make strawberry rhubarb cobbler. Strawberries, rhubarb, sugar, orange peel baked with a biscuit-like cobbler crust topping. Serve with whipped cream.
A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes.
Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.
Simple egg salad, spiced up with curry and mango chutney. Great on toast!
A springtime version of the classic Italian minestrone, with peas, new potatoes, artichoke hearts, asparagus and spring greens.
Lentils cooked in a rich broth made from leftover ham and served with slices of that same leftover ham.
A recipe given to President Eisenhower by Queen Elizabeth II for drop scones, also known as Scottish pancakes.
Rich, creamy mushroom risotto recipe with risotto rice, brandy, Parmesan and mushrooms.
Pickled eggs, four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.
Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
Buckwheat pancakes with buttermilk, tangy, earthy, and surprisingly fluffy.
Traditional Good Friday treat, hot cross buns, slightly sweet yeast-leavened buns, spiced with cinnamon, cardamom, nutmeg, allspice, and cloves, and speckled with currants, citron, and orange zest.
Composed salad with grilled chicken breast, avocado, apple, mango, and dried cranberries.