Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.
Author: Sheila Lukins
Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress...
Author: Jeanne Thiel Kelley
The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil-a common ingredient in Provençal...
Author: Paul Grimes
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron. It is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors.
Author: Yotam Ottolenghi
You will never again buy a ham spread product after tasting this recipe. Use your mini chopper or food processor to whip up a large or small batch. Easily modified for personal tastes, but try it once...
Author: B L
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Theresa Gilliam
This is a great twist on a sandwich; the honey blends well with everything and gives it a bit of a sweet taste.
Author: Ray
Author: Duggan McDonnell
You will never again buy a ham spread product after tasting this recipe. Use your mini chopper or food processor to whip up a large or small batch. Easily modified for personal tastes, but try it once...
Author: B L
These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.
Author: Zhora Autumn
This recipe combines honey turkey and ham, red onion, tomatoes, fresh corn on the cob, 4 kinds of cheese, and is made using mayo and butter to brown. A unique sandwich. Feel free to add a Mexican twist...
Author: Kristin Licavoli