These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some blobs, and bake. See? Not so scary after all.
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
This carrot and ginger soup is brimming with carrots and freshly grated ginger. For extra zing, the soup is topped with pesto. A soup for carrot lovers.
This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.
Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
This turkey soup recipe is brightened by ginger, lemon, and mint. A great way to use leftover turkey or even chicken.
White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
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