Wednesday, March 22, 2017
Buttery, slightly sweet, with a mild earthy note – these taste like spring
It’s radish season!
Not impressed? This recipe may change your mind.
When you glaze radishes in butter and a bit of sugar, they lose most of their sharp edge. And they develop a deep, rooty flavor that pairs particularly well with roast meats. Best of all, glazing radishes is an easy way to cook them.
So make more than you think you’ll need. Everyone will want seconds. Maybe thirds.
Wednesday, March 15, 2017
This easy casserole makes a one-dish St. Patrick’s Day meal
Ready for St. Pat’s Day? Craving some corned beef and cabbage, but don’t have the time to make it? We’ve got the solution.
This dish combines the three most popular elements of a traditional St. Patrick’s Day dinner – corned beef, cabbage, and potatoes – into one scrumptious dish. And you can use deli corned beef rather than cooking your own – a real time saver.
So you’ll have more time to celebrate. You lucky leprechaun, you.
Wednesday, March 8, 2017
This vegan dish is spicy but not wild
An aromatic blend of sweet potatoes and chickpeas? Sign us up!
This soup sports flavor that’s assertive but not overpowering. And it’s light enough for a first course. Or you could ladle up extra-large portions, pair it with salad and crusty bread, and serve it as a main dish.
Tasty, zippy, versatile – it’s a real meal deal.
Wednesday, March 1, 2017
Made with Irish whiskey, this elixir is perfect for St. Pat’s Day
St. Patrick’s Day is coming up soon. So how about a drink?
We suggest the Blackthorn (sometimes spelled Blackthorne), which mixes Irish whiskey with sweet vermouth, absinthe, and bitters.
It’s bracing and tasty. And just right for getting your Irish on.