The cover this month is food porn for those of you who love corned beef. - Five ways to make potatoes, including Sicilian-Style Potato Gratin, Mustard and Coriander Roasted Potatoes, Twice-Baked Potatoes with Two Cheeses, Baked Potato and Carrot Mash, and Potato Soup with Kale and Chorizo.
- Easter dinner, Southern style.
- And let's not forget St. Patrick's Day.
- This month's recipes include: Caramel-Walnut Upsidedown Banana Cake, Pasta and Broccoli, Marinated Baby Vegetables, Pear and Raisin Crumble, and Cinnamon Rolls.
- Also in this issue: Why it's hard to get kids to eat their vegetables, rolling pins, Piedmont wines, and an interview with Michael Jordan.
Posts with tag Easter dinner
Fast, Easy Food: Bon Appetit in 60 seconds
Guide to Buying Lamb
Just in time for Easter, New York magazine offers a
breakdown of all the varieties of lamb, providing details on the difference between Colorado and Australian lamb,
for example. The article also offers up a recipe for Rack of Lamb with a Shallot Puree Chili
Crumbs Crust. If you want more lamb recipes, check out the comprehensive list at web site Recipe Hound.
Guide to Differences in Lamb
- Colorado: Fed a mixture of grass and grain; lambs are larger; richer, more fatty meat.
- Australia: Grass-fed; leaner flesh; sweet mild flavor.
- Appalachia (Jamison Farm): Grass-fed; sweet and succulent.
- Milk-fed: Raised on milk and grain; slaughtered very young; tender and sweet meat.
- New Zealand: Grass-fed; lean and pale-colored meat; stronger flavor than Australian lamb.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
