Simply Recipes: 6 New Recipes - Spring Minestrone Soup and more...
Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know ...
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They're an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron.
They're marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday.
Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter.
Whenever I'm in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother's Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy!
I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus.
Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many "foolproof" tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you'd think we'd have heard about it by now.
But that's the thing about myths — just when you've thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe.
For me, that something new was my pressure cooker and a friend's improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again.
For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes!
The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today's most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either.
Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you.
There's a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.
But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.