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Easter

  • Citrus-Crusted Pork Roast
    Recipe

    Citrus-Crusted Pork Rib Roast

    A bone-in roast looks more impressive than a standard pork loin; the meat is marbled (just like prime rib) and is exceedingly tender. This crust is inspired by mostarda, so…

  • luxurious potato gratin
    Recipe

    Luxurious Potato Gratin

    Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s…

  • angel biscuits
    Recipe

    Angel Biscuits

    If you’ve ever been to Loveless Café in Nashville, I don’t have to tell you what an angel biscuit is. For the rest of you, it’s a cross between traditional…

  • roasted lemon tart
    Recipe

    Roasted Lemon Tart

    The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.

  • Coconut Sheet Cake
    Recipe

    Coconut Sheet Cake with Toasted Coconut Buttercream

    This cake is for the coconut lovers out there. You know who you are. Be sure to use sweetened coconut cream, not coconut milk, in the cake and buttercream.

  • roasted radishes
    Recipe

    Roasted Radishes with Chive Butter

    Roasting radishes brings out their sweetness while still retaining crunch.

  • Blistered Green Beans and Tomatoes
    Recipe

    Blistered Green Beans and Cherry Tomatoes

    This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.

  • Fresh Herb Salad
    Recipe

    Fresh Herb Salad

    This simple salad shows off herbs at their best. It makes a lovely accompaniment to seared steaks or fish.

  • Steamed Artichokes with Orange Tarragon Dip
    Recipe

    Steamed Artichokes with Creamy Orange-Tarragon Dip

    This dip can be made with just 1 cup of yogurt for a thicker consistency and bolder flavor. Reserve any remaining dip to spoon over steamed or grilled asparagus

  • baby artichoke panzanella
    Recipe

    Roasted Baby Artichoke and White Bean Panzanella

    I urge you to use dry cannellini beans that have been cooked until tender for this recipe. They have a wonderfully meaty texture that’s worth the extra effort. Canned cannellini…

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