Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It's a great way to use up left over bread — white, (the classic), brown, brioche, even stale croissant, the method is the same whichever you use. If you're feeling particularly decadent, smear the buttered bread with a little marmalade or jam before baking.
The trifle needs to be done a day ahead.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
An improvised recipe for our Stump the Cook contest that is eaten at room temperature. For appetizers and snacks, pile the onions on garlic toast or cucumber slices. For main dishes, try it over grilled salmon, sword fish, or lamb, or over cous cous, quinoa, or rice.
Roast the lamb slowly, baste often and use a little more red wine if needed. Anchovies are the secret ingredient here -- you don't taste them, but they enrich all the other flavors. The pan sauce is lush and a only a small spoonful is needed to moisten the meat.
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.
Simplicity and lightness define these sunny little treats, which are easy to make and even easier to eat, especially with chilled, homemade lemonade or hot tea or coffee. They are inspired by the Easter Week Yoemem, or Yaqui, in "the House of the Sun."