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golden potatoes with caper brown-butter crumbs

Golden Potatoes with Caper Brown-Butter Crumbs

These potatoes look like doubloons and taste like a million bucks. The addition of nutty brown butter, briny capers, and toasty homemade bread crumbs makes them a splendid companion to the pork roast—or any roasted meat, poultry, or fish, for that matter.

Photograph by Roland Bello

Ham and Rice Croquettes

Ham and Rice Croquettes

This classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

Photograph by Romulo Yanes

spice-rubbed cornish hens with haroseth stuffing and sherry jus

Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Typically a ceremonial dish, haroseth becomes an inspired stuffing—dark and sweet—for Cornish hens seasoned seductively with allspice, cinnamon, cumin, and paprika. The tender meat and haroseth taste wonderful splashed with the rich jus (the Sherry is a nod to Spain), but we love the extra dimension added by the bright salsa verde, too.

Photograph by Jonny Valiant

strawberry mascarpone tart with port glaze

Strawberry Mascarpone Tart with Port Glaze

This time of year, you can’t have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

Photograph by Romulo Yanes

rustic french meatloaf

Rustic French Meatloaf

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they’re also wonderful panfried in olive oil.

Photograph by Romulo Yanes

sweet-and-sour celery

Sweet-and-Sour Celery

Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey (the Ottoman Empire became a haven for Jews fleeing the Spanish Inquisition in 1492). As the celery cooks, it soaks up the braising liquid and becomes silky.

Photograph by Jonny Valiant

lemon-glazed butter cake

Lemon-Glazed Butter Cake

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!” And then they devour what’s on their plates and ask for seconds.

Photograph by Romulo Yanes

spinach and red-pepper calzones

Spinach and Red-Pepper Calzones

No need to call your local pizza joint. Thanks to prepared dough and bottled roasted red peppers, making your own calzones can be easy and far more satisfying.

Photograph by Romulo Yanes

herb-roasted pork loin

Herb-Roasted Pork Loin

This handsome roast elicited oohs and aahs in the test kitchen when food editor Maggie Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.

Photograph by Roland Bello

pasta in garlic-almond sauce

Pasta in Garlic-Almond Sauce

You’ll be shocked at how light yet satisfying this pasta is—it’s finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

Photograph by Romulo Yanes

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spring
easter
passover
vegetarian
dessert
potatoes
quick kitchen
eggs
pork
rice
cheese
southern u.s.
pasta
nuts
poultry
celery
fruit
strawberries
spinach
rosemary
herbs
spices
veal
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