Tested recipes for every meal, skill level, and craving
The bartender 3-2-1 margarita: 3 parts tequila, 2 parts fresh lime, 1 part Cointreau. Hard shake, served up or rocks with salt rim. The classic that beats chain restaurant versions.
The American Easter spiral-cut ham glazed with brown sugar, Dijon mustard, honey, and cloves, scored in diamond pattern, baked low and slow then crisped under the broiler.
Soft enriched yeast rolls spiced with cinnamon, allspice, and nutmeg, studded with currants and candied peel, marked with the pastry cross. The Good Friday Easter tradition.
Frozen petit pois pureed with sauteed leeks, vegetable stock, and fresh mint, finished with cream and lemon. The 25-minute spring soup that captures peak pea flavor.
The Italian risotto built around fresh spring asparagus – Carnaroli rice toasted in butter, deglazed with white wine, fed warm stock one ladle at a time.
The Irish-American St. Patrick’s Day classic – brined corned beef brisket slow-boiled with cabbage, carrots, and potatoes. 3-hour gentle simmer for tender meat.
