Author: Joanne Weir
This roast recipe creates succulent lamb, perfect for the Easter weekend.
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas...
Author: Yasmin Khan
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles....
Author: Anna Stockwell
Author: Rebekah Peppler
Author: Evan Kleiman
Author: Eben Freeman
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew...
Author: Claire Saffitz
Author: Maggie Ruggiero
Author: April Bloomfield
Author: Mindy Segal
Mint chocolate cheesecake to be served as a special dinner party dessert.
Author: Land O'Lakes
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Clark Frasier
Author: Edna Lewis
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Andrea Reusing
Author: Bonnie Sanders Polin, Ph.D,
We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that's your...
Author: Rick Martinez
This is a breakfast that hits the mark for protein and taste, and it also happens to come with its own aromatherapy treatment. Mint calms and refreshes,...
Author: Drew Ramsey, M.D.
Author: Amber Levinson
Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Author: Ross Dobson
Author: Clark Frasier
The fresh mint gives frozen peas a special burst of flavor.
Author: Jeff Koehler