Mexican Street Corn Dip – Elote

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1 Tbsp butter or olive oil

1 lb fresh corn kernels, cut from the cob

2 cloves garlic, minced

1 jalapeno, seeded and chopped finely

1/4 cup finely chopped red onion

1/4 cup cotija cheese, crumbled

3 Tbsp. chopped cilantro

3 Tbsp Greek yogurt or mayonnaise

1/2 tsp chile pepper

1 lime, juiced and zested

salt and pepper to taste


Fiddlehead Ferns

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What is it about fiddleheads that attracts so much excitement? On their own, they’re a fine vegetable, with a flavor that hangs somewhere between green beans and asparagus. Is it the novelty of eating ostrich ferns, in their coiled, newly-hatched form? I think it’s partly their striking appearance, which indeed resembles the neck of a fiddle. And, most importantly, they’re one of the first local edibles, a sure sign that spring has truly sprung.


Sauteed Apples

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1/4 cup butter

4 large tart apples (Granny Smith), cored, peeled and sliced 1/4 in thick

2 tsp cornstarch

1/2 cup cold water

1/2 brown sugar

1/2 tsp cinnamon (and/or other baking spices)


Pappardelle with Lamb Ragu

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Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.


Lamb Chops with White Wine Sauce

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This is another great recipe to use preserved lemons – and demonstrates the versatility of these lemons in a red meat dish. This is a great dish to share with unexpected guests because it requires a relatively short cooking time and few ingredients. Serve with rice or couscous – or even faro.


Christmas Wreaths

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“These Christmas wreaths are made using corn flakes and cinnamon candies. They’re fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.”