If you don’t want to go through the hassle of making deviled eggs, then this is a perfect solution. Jammy Eggs are so luscious and make a great addition to a brunch spread.
This is a twist on the classic mustard glaze. I’m working with a small ham for this recipe, so if you are working with something larger, please adjust the ratios and cooking time.
This savory mushroom tart is an ode to my father and his canned mushrooms. As a child I hated mushrooms because he always had a can of them and put them on everything! It wasn’t until I was an adult and had mushrooms sauteed in butter and herbs that my mind was blown. This is super easy to make, and great for a crowd.
Chef Diana Smedley chats with Johnny Roberts about the vegetables in this week’s marketplace, a bit of history and recipes. They discuss parsley, purple lady bok choy, kimchi, and Easter & Passover traditions in this episode.
Add some spice to this dish with harissa, paprika and cumin. This is not an overly sweet carrot dish so don’t be afraid!