This Week In Recipes
- Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews
- Healthy and Delicious: Pasta e Ceci
- The Secret Ingredient: Preserved Lemons
- Cooking From the Glossies: Asparagus and Mushroom Tart
- Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
- Dinner Tonight: Green Lentil Salad with Baby Spinach and Goat Cheese
- French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad
Spring in Bloom: Kerry Saretsky takes full advantage of the season change by creating an elegantly delicious recipe for Dijon pork paillard with a spinach and flower salad.
Warm Lentil Salad: Economical and lavish at the same time, this dish brought to you by Blake Royer, incorporates French Puy lentils, fresh herbs, goat cheese and baby spinach.
Extremely Serious Heat: Bhut Jolokia, the world's official spiciest chile, can be used in this fiery salsa recipe, however, proceed with caution, these little devils rank one million units on the Scoville scale. Yikes!
A Sour Secret: Preserved lemons, a North African cuisine staple make this preserved lemon citrus chicken with chevril gremolata a unique dish that is undeniably delectable.
A Different Dinner: Nick Kindelsperger dishes up some cauliflower and sweet potatoes in a spicy tomato sauce with cashews that will jazz up your typical dinnertime fare.
Pasta e Ceci: Inspired by Giada de Laurentiis, this light Italian soup is chock full of pasta, thyme, rosemary, and pancetta- making it easy on the waistline as well as the wallet.
Looks Great, Tastes Great: This delightful mushroom and asparagus tart can be thrown together in a snap for a last minute appetizer or side dish.