An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.
Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.
Plan on making the latkes as soon after you prepare the batter as possible—and no more than 30 minutes ahead of frying. Then, serve them practically right out of the pan—they’ll be at their very best!
This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, but they can also form a perfect union.
Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy weeknight.