This Southern-inspired sangria is perfect for porch sipping.
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Salads are great to pack for an easy, healthy lunch, take on the go or even serve at a party.
This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together.
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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.
YIELD: 16 biscuits
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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
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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.
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