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54

54 in collection

Savory Magazine March/April 2016

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Baked ham with orange glaze

When it comes to baked ham glazes, honey, brown sugar and pineapple seem to get all the attention. But after trying this super simple recipe, you'll have a new go-to dish for holiday gatherings. Delicious served with green beans or peas.

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Rosemary-balsamic roast rack of lamb

Balsamic vinegar is the perfect match for lamb in this simple spring roast.

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Strawberry cake with cream cheese frosting

This is the perfect snacking cake. And since it’s not too sweet, you can even enjoy for breakfast. Try icing only half and freezing the rest for later.

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French bread pepperoni pizzas

Slices of salami stand in for pepperoni in these tasty pizzas. Serve for dinner or as a hearty after-school snack.

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Steamed spring vegetables with toasted breadcrumbs

Breadcrumbs with lime and mint add freshness and flair to spring veggies.

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Spring baby potatoes with tomatoes and olives

Black olives and chopped parsley evoke the flavors of Provence in this country-style dish. If you’re short on time, skip peeling the potatoes. It will still taste great.

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Creamy curry dressing

Curry dressing is great drizzled over meat and veggies as well as a topping for salads.

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Yogurt-cilantro dressing

Add a few cloves of garlic to give this dressing added punch.

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Spicy 1000 Island dressing

Use this dressing to spice up your salad routine or smother it on sandwiches and burgers for an extra kick.

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White chocolate cheesecake with berry sauce

Start this luscious dessert 1 day in advance so it has time to chill.

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Steamed globe artichokes with garlic mayonnaise

Garlicky mayo is one of the best things to dip artichoke leaves into.

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Roasted cauliflower and sweet onion kugel

Honey-roasted cauliflower and onions take the place of egg noodles in this new take on a classic recipe.

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Manhattan matzo ball soup

Making the matzo balls is half the fun of this recipe. Make sure that all ingredients are kosher for Passover.

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Flourless orange-date cake with chocolate glaze

For best results, remove the eggs from the fridge at least 30 min. before baking. Room temperature eggs trap more air, yielding a light and airy cake. Make sure all ingredients are Kosher for Passover.

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Passover braised brisket with sour cherry glaze

This slow cooked brisket is an absolute knockout for gatherings with friends and family. Red wine and sour cherries give it just a hint of sweetness. The only thing better than eating it for dinner is making sandwiches with the leftovers the following day. Make sure all ingredients are Kosher for Passover.

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Pan-roasted baby potatoes with herbs

Tasty and easy! Fresh fingerling potatoes go beautifully with the green veggies of the season.

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Vegetable couscous with chicken

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Spinach, ham, and cheese bake

This is a homey, satisfying supper dish that is perfect for using up bread that’s a little past its prime.

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