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These crisp, honey-sweetened biscuits originated in Greece and are a frequent feature at Easter feasts. The biscuits are made from a simple non-rising dough that makes it possible to put these treats on the Easter breakfast table with little effort and time. Serve them with a steaming cup of strong black coffee — they’re ideal for dunking.
LEVEL: Moderate
YIELD: 16 biscuits
SERVES: 16
Ingredients Continue reading
This recipe is not only quick, but also versatile. Try one of three variations on Asparagus with Balsamic Tomatoes to spice things up: raisin and pine nut, sesame-ginger glazed, or lemon-tarragon. If you’re serving a large Easter dinner group, feel free to try all three.
Yield: 4 servings
Ingredients Continue reading
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
PREP: 10 MINS
TOTAL TIME: 2 HOURS
YIELD: SERVES 8 TO 10
Ingredients Continue reading
Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.
Boneless or Bone-in: If you are really nervous about carving meat, boneless is fine; it’s easier to slice. If you buy a boneless leg of lamb, it will probably come in a net. When the bone is removed from the lamb, the meat needs to be held together in the shape of the leg for cooking, so heatproof, oven-safe netting is usually used. If your netting isn’t oven-safe, you can tie it up with kitchen twine instead (or ask your butcher to do it for you!).
Note: Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Heat the oven to broil.
10 servings, depending on size of the leg Continue reading
This mint pesto is salty and bright with a mint flavor that’s tempered to just the perfect amount so it doesn’t overpower whatever it’s used on. You can toss it with pasta and veggies, spread it on sliced baguette with goat cheese, or use it as a fresh dipping sauce for grilled meats and it’s especially delicious on roasted lamb.
Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.
makes 2/3 cup Continue reading
Passover is around the corner. Flour and other leavening agents are forbidden during this 8-day holiday but this does not mean that taste and beauty in desserts need be compromised.
For an elegant ending to the Seder meal, these dainty macaroons en-robed in chocolate can’t be beat.
Chocolate gives the bite-size macaroons an appealing crunch. Imagine you’re decorating bonbons — embellish each with a different garnish.
PREP: 30 MINS
TOTAL TIME: 2 HOURS
YIELD: MAKES 20
Ingredients Continue reading
Tzimmes is a traditional stew for Passover, is one of those traditional Jewish foods that seems to have dozens of variations. This delicious stew — appropriately named tzimmes (Yiddish slang for “a big fuss”) — is a Passover tradition. Our version gets its dulcet flavor from sweet potatoes, dried apricots, and prunes.
SERVINGS: 10
Ingredients Continue reading
Easy, versatile, and quick to cook, shrimp is a high-protein, low-calorie alternative to other meats and fish.
Shrimp freeze remarkably well. If the shrimp you purchase are frozen, place them in a sealed container in the refrigerator to thaw overnight. To speed up the thawing process, place the shrimp in a colander under cold running water for about 2 minutes. To retain their succulent texture, avoid thawing shrimp in warm water or at room temperature.
TOTAL TIME: 10 min
PREP: 10 min
LEVEL: Easy
SERVES: 4
Ingredients Continue reading
You have on your green, you’ve cracked open a bottle of Guinness, and you are sitting down to a warm meal of Corned Beef and Cabbage, along with some hearty Irish Soda Bread . But does this dish really come from the Emerald Isle?
This is a delicious hearty lamb stew with vegetables. The lamb is seared and then braised in a flavorful Guinness-spiked broth until it almost falls apart, and the vegetables are added at just the right time so they don’t get mushy. You can definitely make this stew a day or two ahead, as the flavor only improves. Just note that the broth thickens up quite a bit in the fridge so you may need to add some water to thin it out.
Servings: 4-6
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