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Parsnip Soup with Corned Beef and Cabbage

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

Potted Chicken Rilletes

Author: Octavio Becerra

Vegetables in Spicy Cream Sauce

Author: Laxmi M. Hiremath

Onion Marmalade

Author: Marlena Spieler

Cauliflower with Tarator Sauce

Author: John Willoughby

Spring Vegetable Sauté

Author: Oliver Strand

Garlicky Spinach

Author: Kay Chun

Pappardelle with Arugula and Prosciutto

Add the prosciutto at the last minute to preserve the pretty pink color.

Author: Bon Appétit Test Kitchen