This Week In Recipes
French in a Flash: Kerry Saretsky creates Provençal calamari salad with tarragon and mint—a perfect warm weather salad that celebrates the flavor and versatility of calamari.
Dinner Tonight: Blake Royer takes advantage of seasonal asparagus with a refreshing recipe for asparagus soup with egg on toast.
Fresh Baked Bread: Get back to basics with this easy-to-follow recipe for caraway stone-ground rye bread, which has a coarser and grittier texture than other ryes.
More on Muffins: Kristen Swensson shares this quick and easy recipe for buttermilk corn muffins, which can be easily altered to suit every palate.
Nutty Cocktails: Lee Zaban shows your how to mix up your cocktail recipe with a Caribbean favorite and traditional island drink, peanut punch.