Once spring hits, there are a few vegetables that aways take center stage. Asparagus jumps front and center, along with fava beans, ramps, and radishes. But there’s one little green vegetable that often gets left behind.
Passover starts tomorrow — have you planned your dinner menu yet? If not, let us help! We can show you how to roast the perfect lamb, make a tender brisket in the slow cooker, whip up a batch of charoset that you’ll want to eat all week long, bake some macaroons for dessert, or serve a show-stopping flourless chocolate cake.
This year it was announced that rice and legumes — restricted during Passover for the last 800 years — are now considered Kosher for Passover. For those looking to bring those ingredients to the table, we’ve included a few dishes to show them off.
And of course there’s chocolate matzo brittle — it’s just not Passover without a plate of matzo brittle nearby.
4.28 / 5 Stars | 64 Reviews
by Kristine Weatherly
“Basmati rice with peas and cumin. A simple way to liven up plain rice.”
Spring rolls are one of my favorite foods. They’ve got just the perfect blend of vegetables, noodles, and protein, all wrapped up together in a soft, chewy rice paper roll. Plus, anything that comes with a dipping sauce gets a thumbs-up from me. Here, I take the ingredients for Chinese chicken salad and stuff them into colorful, fresh rolls that are perfect for spring.
Ask locals where to eat in Hawaii and sooner or later you’ll end up talking malasadas. Cakey and airy, yeasty and sweet, crisp and soft — they may just be the best donut ever. But beyond Portuguese bakeries, these donuts are relatively unknown outside of Hawaii.
Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.
I want this.
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4.33 / 5 Stars | 158 Reviews
by Michele O’Sullivan
“Easy to prepare and the flavor of Mexico is in your kitchen!”
