This quick dish is a family favorite, full of flavor and freshness. The ingredients lean to Greece and the Mediterranean—ground lamb, onion, garlic, spinach, artichoke hearts, olive oil, lemon, and…
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The week after Easter, home cooks around the country puzzle through the same question: What do I do with all of these hard-boiled eggs? They prepare eggs on toast, deviled…
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Eggs have been a symbol of Spring and rebirth for hundreds of years. For those who celebrate Easter, fridges fill with eggs by the dozen to decorate with children, and…
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I’m a carrot top who loves carrot cake! I’ve made many over the years, never quite as unusual as this one which has a cheesecake top baked right with the…
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I once lived in a big, pale-green commune of sorts, where vegetarian was how you cooked, if you cooked at all. (Raw food was the other way most people ate.)…
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I don’t know about you, but when I’m on deadline, food prep goes out the window (but my appetite stays). One way to stave off junk-food snacking temptations and give…
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If you’ve considered, but not yet tried, making fresh pasta at home, pillowy little gnocchi are a great place to start! These tender little nubbins are easy to make and…
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Cherished recipes are like ripples, each one an echo of the wavemaker that first broke the surface. This Ballymaloe House lamb stew is the 1940s original that started ripples of…
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Known in Italy as “ragù alla Bolognese” this rich meat sauce actually has very little tomato in the sauce—a surprise to many American home cooks. The deeply satisfying flavors come…
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A great soup is three things at once—nourishing, tasty, and easy on the budget. This beefy mushroom barley soup lassos that golden triad. The stock is made in the oven,…
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