In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you're looking for a sauce that's thin enough...
Author: Melissa Clark
Author: Roberto Santibañez
Author: Alfred Portale
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Merritt Watts
Author: Gordon Hamersley
Author: Katie Brown
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Author: Susanna Hoffman
Author: Joshua McFadden
Author: Tina Miller
Author: Amelia Freer
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Teresa Parker
Author: Selma Brown Morrow
Author: Nika Standen Hazelton
Author: Alon Shaya
Author: Colleen Patrick-Goudreau
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Jeanne Thiel Kelley
Author: Madhur Jaffrey
Author: Bon Appétit Test Kitchen
Author: Ia Delphey