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Savory Magazine March/April 2016


Baked ham with orange glaze

When it comes to baked ham glazes, honey, brown sugar and pineapple seem to get all the attention. But after trying this super simple recipe, you'll have a new go-to dish for holiday gatherings. Delicious served with green beans or peas.


Rosemary-balsamic roast rack of lamb

Balsamic vinegar is the perfect match for lamb in this simple spring roast.


Strawberry cake with cream cheese frosting

This is the perfect snacking cake. And since it’s not too sweet, you can even enjoy for breakfast. Try icing only half and freezing the rest for later.


French bread pepperoni pizzas

Slices of salami stand in for pepperoni in these tasty pizzas. Serve for dinner or as a hearty after-school snack.


Steamed spring vegetables with toasted breadcrumbs

Breadcrumbs with lime and mint add freshness and flair to spring veggies.


Spring baby potatoes with tomatoes and olives

Black olives and chopped parsley evoke the flavors of Provence in this country-style dish. If you’re short on time, skip peeling the potatoes. It will still taste great.


Bean salad crunchy tacos

Diced and boiled potatoes can be used in place of beans in this fresh salad. Corn and chopped red onions are also delicious additions.


Pad Thai with snow peas and bean sprouts

Pad Thai noodles take about 25 minutes to soak. Once ready, this recipe comes together in a flash.


Rhubarb trifle

Caramelized rhubarb is a tangy counterpart to creamy whipped mascarpone in this fresh dessert.


Northwestern Burger

These protein-packed burgers can be made in advance and reheated in a flash.


Green onion pancakes with hoisin dipping sauce

These savory pancakes are incredibly versatile. Serve as a snack, or use them as Asian-inspired wraps for chicken or pork.


Spinach and ground beef flatbreads

These are similar to ‘pides’, the Turkish version of pizza. Topped with ground beef, spinach and feta, they make great snacks or a light meal with salad. Heating the baking sheet first ensures crisp pastry, but you can skip this step if you’d prefer.


Spring gazpacho

This soup comes together in just 20 minutes. Make it in the morning, and it will be chilled by dinnertime.


Spring veggie and chicken pot pie

This unusual pot pie is topped with crisp and buttery crescent roll dough. We’ve used frozen vegetables but you could easily use fresh—just cook them until tender crisp before proceeding with the recipe.


Honey-glazed carrots

Ginger and mint add fresh notes to this simple side.


Passover braised brisket with sour cherry glaze

This slow cooked brisket is an absolute knockout for gatherings with friends and family. Red wine and sour cherries give it just a hint of sweetness. The only thing better than eating it for dinner is making sandwiches with the leftovers the following day. Make sure all ingredients are Kosher for Passover.


Flourless orange-date cake with chocolate glaze

For best results, remove the eggs from the fridge at least 30 min. before baking. Room temperature eggs trap more air, yielding a light and airy cake. Make sure all ingredients are Kosher for Passover.


Manhattan matzo ball soup

Making the matzo balls is half the fun of this recipe. Make sure that all ingredients are kosher for Passover.

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