St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.
Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
Fresh beets, earthy and sweet, are best roasted or steamed and, when there’s an abundance, pickled! Serve as a side dish, a relish or as an accompaniment to a cheese board with a creamy cheese, like goat cheese or brie, and chunks of pumpernickel bread.
“Shrubs” have been around since colonial times but attention to local and seasonal fruits has revived their popularity. They begin with a gently cooked syrup of seasonal fruit, sugar and vinegar that’s mixed with club soda or used in a cocktail. Properly blended, it has a flavor that is both tart and sweet to quench a summer thirst and stimulate the appetite.
Any grade of maple syrup will do, but for full, robust flavor, choose darker, late season maple syrup. This vinaigrette is perfect for salads that feature slices of pears or apples and salty feta or goat cheese.
This can be made ahead; store in the refrigerator until ready to serve.
While this cake is free of eggs and dairy, it’s not lacking flavor or texture. Rich and fudgy, this cake has a depth of flavor that will delight you.
This recipe will need to cook for 3 1/2 to 6 hours.
This pork roast needs to be marinated in half of the sauce in the fridge overnight.