Follow Diane Morgan’s lead and make the succotash with whatever vegetables and herbs are in season.
Entreés
Slow-Cooked Salmon with Spring Vegetables
Along with April’s springtime showers comes the anticipation of freshly dug baby carrots, tender shoots of asparagus, young spring leeks, and sweet English peas at the farmers’ market. It’s time to celebrate the season with a dish that goes together easily for a weeknight supper and is festive enough for a dinner with friends.
Ham with Brown Sugar and Mustard Glaze
Everybody’s got a favorite Easter ham. Faith remembers her mother’s supermarket ham with a Coca-Cola glaze, Alex grew up eating his mother’s “Betty Crocker-style” ham studded with cloves and pineapple, Chris swears by the smoked hams from Nodine’s Smokehouse, and Mark, he’s a Honey Baked ham guy. Given the classic roots of all of those hams, […]
Lamb Chops with Rosemary
We discovered in a recent show celebrating those spring favorites, ham and lamb, that it’s the American variety of lamb that often has a pronounced game-y flavor that some folks find unpleasant. Luckily for us, Chris Prosperi served chops from Australian lamb, and we were amazed. Of course, the lamb lovers at the table cleaned their […]
Quick and Easy Grilled Ham and Pineapple
Every time I go through the meat section of the supermarket I pass by these 3/4 inch- to 1-inch ham steaks packaged and ready to go. I always wonder what people do with them. This week, while sifting through the case trying to find something to grill that won’t break the bank, I notice the […]
Store-Bought Tube Polenta for Greek Lasagna
This week’s brunch-o-rama choice is a crazy easy Greek lasagna dish I made up trying to find a use for slices of tube polenta. I realized I could make a lasagna-style casserole using the polenta instead of lasagna noodles. It tastes good if you love Greek flavors the way we do, and it has the […]
