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Lamb and Ham Recipes for Easter and Beyond

By
Kylie Thomas
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An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

Ham appears at both the Christmas and Easter dinner tables, but it’s also a kitchen staple that sits at that coveted intersection of easy to make and delicious. It’s that perfect food that you can make look restaurant-perfect, while behind the scenes it’s an easy prep-and-cook process. The meat is tasty by nature, so it doesn’t need a whole lot of dressing up. It’s no wonder it’s such a popular holiday food.

Lamb acts the same way and becomes more flavorful with further additions. You’ll see it in special occasion meals and it often becomes a symbol during Easter time.

Why Do We Eat Ham on Easter?

The tradition of eating ham on Easter partially comes from practicality. If you were curing meats all winter, they were ready by the time Easter came around. Pigs are also symbols of prosperity and decadence—after a long Lenten season, eating ham on Easter is a way to indulge. If you’re looking to ham it up this Easter, try these ham recipes, but also keep them in your back pocket as easy but gourmet meals for any time of year.

Why Do we Eat Lamb on Easter?

Many Christians eat lamb at Easter because it symbolizes sacrifice, redemption, and new life. The tradition has deep roots in the Jewish festival of Passover, when a lamb was sacrificed and its blood marked on doorposts as a sign of protection in the biblical book of Exodus. Early Christians connected this imagery to Jesus Christ, who is often called the “Lamb of God” because his death and resurrection are seen as a sacrifice that brings salvation. Not to mention, the luxury of lamb was perfect for a special occasion.

Ham and Lamb Recipes for Easter and Beyond

Easter Dinner Ham Recipes

Ham, Beans, and Greens

An aerial view of a light brown bowl filled with Ham, Beans, and Greens

Things are classics for a reason, like a good old beans and greens recipe. This makes a great appetizer for an Easter meal or a quick-and-easy weeknight dinner with English mustard and crusty bread on the side. If you’re not in the mood for a full on glazed ham, ham with beans and greens is a great alternative.

Ham with Blueberry and Yuzu Glaze

An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

This is a traditional Easter ham with a twist. The glaze on this ham uses yuzu-cha which can can be found in Asian markets. Yuzu-cha is a marmalade-like product that you can combine with water to make delicious tea (“cha” means tea), but for this recipe, it adds a tartness to the blueberry glaze on the ham. A hint of bourbon mixes with the blueberry, yuzu, and brown sugar to create (we think) one of the most delicious hams out there.

Apple Cider Glazed Ham from Food and Wine

An. apple cider ham on a white background with green beans on the side.
Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee.

If you miss the flavors of fall, an apple cider glaze can add some of that savory spice to your ham. This Food & Wine recipe can be for any holiday and make even the pickiest of ham skeptics want to try it. The mouthwatering apple cider glaze is just the right amount of sweetness with a full-bodied, savory taste that brings back memories of pumpkin spice season. Garnishing with oranges makes a nice complement, too.  

Sous Vide City Ham wiith Balsamic Brown Sugar Glaze from Serious Eats

Slices of sous vide city ham on a white background.
Photo J. Kenji López-Alt / Courtesy of Serious Eats.

Sous vide cooking is a fun way to spruce up your ham technique. For this recipe from Serious Eats, you’ll need to submerge the ham in the sous vide cooker for 3-8 hours—perfect if you have a busy day and want a no-fussing, no-frills route to deliciousness. As a note, if the ham you buy doesn’t come in packaging, you will want to put vacuum-sealed packaging around it for it to retain moisture while it’s in the sous vide cooker.

Ham, Bacon, and Cheddar Breakfast Pastry Puffs

Six Breakfast Pastry Puffs sit on butcher paper as a bit of blackberry topping peaks in from the right side.

Start the celebration early. These Ham, Bacon, and Cheddar Breakfast Pastry Puffs are a fast-and-easy morning meal. These puffs also could make an adorable breakfast to give the kids with their Easter basket to make the day extra special.

Easter Dinner Lamb Recipes

Spring Lamb Chops

A plate of spring lamb chops with smoky roasted radishes.

A bright and fresh take, our Spring Lamb Chops bring together juicy, farm-raised lamb chops seared to perfection with a vibrant mint chimichurri, silky leek purée, and caramelized radishes. Market produce and herbaceous accents make this dish a standout.

Bourbon Glazed Lamb Chops

Grilled lamb chops with herb garnish

Sweet meets smoky. These Bourbon Glazed Lamb Chops, take grilled chops and brush them with a rich bourbon-honey and white wine vinegar glaze. Then, it’s all finished with a sprinkle of bright fresh mint for bold, finger-licking flavor.

Burgundy Braised Lamb Shank Dinner

A white plate holds a lamb dinner with burgundy braised lamb shank, roasted vegetables, and a homemade dressing, all on a white table.

Looking for a way to make lamb chops even more elegant? This Burgundy Braised Lamb Shank Dinner sinks fall-off-the-bone tender lamb shanks in a burgundy-infused sauce. We’re pairing this main with a medley of roasted root vegetables and bright caper-tarragon gribiche.

Santa Maria-Style Dry Rub Lamb

A leg of lamb with a dry rub santa maria-style seasoning sits on an orange plate with a fork and knife cutting it open.

Since the weather is starting to warm up, why not take your lamb to the grill? A peppery, herb-spiked dry rub forms a spicy, garlicky crust as your lamb leg roasts and finishes on the grill. Not to mention, it complements any side you desire.

Crown Roast of Lamb with Mint Sauce

A crown roast of lamb with min sauce from the gilded age sits among a bed of figs and potatoes and greens.

We’re big fans of making an impact and in case you need to show up and out this Easter, this is the dish for you. The next time your parents complain about something in your life, remind them of this beautiful Crown Roast of Lamb with Mint Sauce you succeeded in making.

Story by Kylie Thomas

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Pineapple Season Starts with These Recipes

By
Kylie Thomas
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0
Baked salmon topped with pineapple mango salsa sits on a white dishes.

When the days grow longer and the spring ingredients start to arrive, one tropical favorite begins to steal the spotlight: pineapple. Pineapple season typically peaks from March through July, though in some regions it can extend into early fall. During this time, the fruit is at its sweetest, juiciest, and most vibrant, perfect for adding to various recipes.

More About Pineapples

Native to South America and later cultivated extensively in places like Hawaii, Costa Rica, and Philippines, pineapple thrives in warm, tropical climates. Thanks to modern growing regions around the world, it’s available year-round but true pineapple season brings peak flavor and natural sweetness that simply tastes like sunshine.

Health Benefits

Beyond its bold, refreshing taste, pineapple is packed with vitamin C, antioxidants, and bromelain, an enzyme known for its digestive benefits. Its balance of sweetness and acidity makes it incredibly versatile too, allowing you to bake and grill it.

As pineapple season begins, it’s the perfect time to embrace this golden fruit at its best with these recipes.

Pineapple Recipes for Springtime

Grilled Pork Chops with Grilled Pineapple

Pork chops, pineapple, and peaches on the grill make for a sweet summertime meal.

One of our favorite ways of serving Pineapple after giving it a moment on the grill. The bit of char adds a smokiness to this sweet fruit that cannot be beat. To match, we’re adding on a pair of Grilled Pork Chops and a Grilled Peach salad on the side.

Strawberry Pineapple Agua Fresca

Three glasses of strawberry pineapple agua fresca sit in glasses on a white picnic table surrounded by strawberries and slices of pineapple.

Head to your local farmers market to grab the ingredients to make your own agua fresca at home. Let the warm weather in with this refreshing drink that uses fresh fruit, sparkling water, and a bit of honey. Plus pineapple and strawberry blend well for their differing profiles of tangy and sugary.

Bacon Wrapped Scallops with Mango and Pineapple Salsa

Four bacon wrapped scallops with fruity mango pineapple salsa sits on a blue plate.

Scallops are one of the best seafood mains for mixing with other ingredients with it’s subtle taste that takes on whatever it’s cooked with. We wrap tender scallops in crispy bacon and serve atop a pineapple and mango salsa with a bit of spicy jalapeño.

Cranberry Pineapple Upside Down Cake

An aerial shot of a pineapple Pineapple Upside Down Cake Recipe

While you could rely on canned pineapple slices atop this decadent and moist upside down cake, we think cutting the slices from a whole pineapple makes it so much better. Brown sugar, butter, and cranberries finish things off so you can feel good about the dessert you’re serving.

Grilled Swordfish with Pineapple Salsa

A white plate with a piece of grilled swordfish with a pineapple salsa on top and a salad on the side. A fork and knife also sit on the plate.

Salsa doesn’t have to have tomatoes. Instead, substitute in pineapple for something different and tropical. Then mix in jalapeño peppers, red onion, bell peppers, herbs, and balsamic vinegar. This dresses up your swordfish without overwhelming it.

Salmon With Pineapple Mango Salsa

Baked salmon topped with pineapple mango salsa sits on a white dishes.

In case you prefer salmon over swordfish and don’t mind savoring another springtime favorite, try this dish for one of your weeknight dinners. The pineapple mango salsa here brings island flavors to a fresh fillet of salmon.

Story by Kylie Thomas

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Spring Spinach Recipes for Peak Season Flavor

By
Kylie Thomas
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0
An aerial view of a dippy egg sitting on top of creamed spinach. a few pieces of sliced french bread sits off to the left of the plate.

Spring has a way of refreshing everything, even what’s on our plates. As farmers’ markets begin to fill with vibrant greens, spinach lays waiting to be used in soups, alongside proteins, with breakfast, and so much more. Thriving in cool weather, spinach reaches its sweetest and most tender stage from early spring through late May, before the heat of summer causes the leaves to toughen and turn more bitter.

More on Growing Spinach

Unlike many vegetables that prefer warmer temperatures, spinach flourishes in crisp air and mild sunlight. That’s why spring harvests are especially prized. The leaves are softer, brighter, and more delicate in flavor. Though spinach is grown worldwide—with leading production in countries like China and the United States—local spring crops often deliver the freshest taste and texture.

Health Benefits

Nutritionally, spinach has earned its reputation as a powerhouse green. Packed with iron, vitamin C, vitamin K, and antioxidants, it offers both flavor and function in every handful. Its versatility is part of its charm, easily adapting to light cooking or fresh preparations without overpowering all other ingredients.

As spring unfolds, incorporating spinach into your recipes is a simple way to celebrate the flavors of the season.

Spring Spinach Recipes

Spinach Soup with Cashew Cream

A bowl of spinach soup on a blue background.

Since we still have cooler days as we move into March, April, and even May, a warming Spinach Soup can make a cozy lunch or dinner. Here you’ll use cashew cream that makes the texture as silky as possible then garnish with toasted cashews too.

Puy Lentils with Spinach and Pancetta

A bowl of puy lentils with spinach and pancetta, generously topped with feta, in a white soup bowl

Looking to get your protein fix? Puy lentils provide a hearty base that you can layer other flavors on top of. We choose to add in leafy green spinach as well as slightly salty pancetta which you can abstain from using in case you want to make this dish vegetarian-friendly.

Roasted Cauliflower Soup with Mushrooms and Spinach

Roasted Cauliflower Soup

Take advantage of the limbo between winter and spring by combining some of their best produce. Cold weather cauliflower meets bright spinach and earthy mushrooms for a filling soup. Let the vegetable stock be your guide and let your mind run wild with additions.

Creamed Spinach with Dippy Eggs

An aerial view of a dippy egg sitting on top of creamed spinach. a few pieces of sliced french bread sits off to the left of the plate.

Need a breakfast recipe that gets you up and ready to go? Fill your morning with Creamed Spinach and Dippy Eggs. Get the best of both worlds as you savor the rich runny yolk of a dippy egg and the robustness of spinach.

Egyptian Spinach Spanakopita

A flat-lay image of spinach pies and spring roll appetizers .

A bit of phyllo dough and Egyptian spinach leaves make up two of the best parts of Spanakopita but we can’t forget about the crumbly feta that intertwines with these two. In this recipe we also use a za’atar spice blend that bumps up the flavor with a bit of umami.

Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

A roasted salmon sits on a bed of spinach, zucchini, and dill relish.

If you’re looking to impress a partner or maybe wow your family then this Roasted Salmon is the dinner you’ve been waiting for. Perfectly cooked salmon is just the beginning of this dish. The real treat are the accompaniments of sautéed spinach and a homemade zucchini-dill relish.

Story by Kylie Thomas

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Pit Firing Pottery in the Winter

By
Abdul Rafay
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0
A gloved hand pulls a still-smoking, primitive-fired ceramic pot from a pit of glowing coals after an overnight outdoor firing session.

What happens when a group of friends makes something together? Creativity sparks. The workaday world fades away. People draw closer thanks to pit firing in the wintertime.

Handmade clay pottery pieces wrapped in copper wire and foil sitting on a wooden bench in front of a roaring campfire for primitive outdoor firing.

A Group of Friends Bond Through Winter Pit Firing Pottery

There’s something deeply human about the urge to create. When that instinct is shared with others, it becomes something even more powerful. Getting together with friends to make something, anything, can shake you out of your daily routine and bring an energy that’s hard to find anywhere else. It’s not just about the end result. It’s about the process, the mess, the momentum, and the connection that happens when everyone is in it together.

A group of friends sits around a roaring campfire in the woods with a dog, watching a primitive pottery firing in a galvanized metal pit.

A few of us recently spent the night at my friend Kim’s cabin to try something none of us had tried before. Stephan has been getting into pottery and wanted to test primitive firing techniques in a natural setting with some of the pieces he made. We built a fire deep in the woods, layering sawdust, copper wire, foil, horsehair, banana peels, and oxides, then tucked the pots inside and fed the flames late into the night.

A person pouring wood shavings into a smoking galvanized metal fire pit while preparing an outdoor primitive pottery firing in the woods.

The Pit Firing Process

Dan kept the fire roaring so we could get maximum heat. The comforting smell of campfire smoke clung to our clothes as sparks rose into the dark. In the morning, we uncovered still glowing coals and pulled out the pots, each one marked by smoke, flame, and the unusual mix of materials it had touched.

A woman smiling while using a wooden tool to pack or shape a ceramic pot in a forest setting, with a brindle dog resting nearby.

We rinsed them in a mountain stream, the cold water revealing raw and beautiful results we could never have planned. It was messy, imperfect, and unforgettable. And it reminded me why I love making things with people I care about. Each person brought their own curiosity, skill, and spirit to the experience. That’s what made it special.
So many people stick to what they know, fall into rhythms, and forget how good it can feel to try something unfamiliar just for the sake of it. This is your reminder to break that pattern. Grab a few friends and make something together. It doesn’t have to be perfect. It doesn’t even have to make sense.

A smoke-stained ceramic pot sitting among ashes and burnt foil after being fired with horsehair in a primitive outdoor kiln.

Just get your hands dirty. Choose the unfamiliar. See what happens. You might walk away with something unexpected, something lasting and not just the thing you made, but the memory of who you were with when you made it.

A person scrubbing a small, fired ceramic pot with a brush in a sparkling mountain stream to reveal its natural finish.

A Word from Stephan

“I had some bisque pots I wanted to finish in a way that felt more raw and more open to chance. Pit firing is one of the first ways people fired clay, it’s as old as pottery itself, and I wanted to see what the fire would leave behind. I hoped for color from the oxides, texture from horsehair, carbon from the flame. We got some of that. But more than anything, I wanted to share the experience with friends, enjoy the time outside, the work, and process by firelight, with food, and good company.” – Stephan Caspar

A man using a long metal tube to blow air into a roaring campfire to increase the heat for a primitive pottery firing in the woods at night.

Story and Photography by Matt Dayak

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Collier’s Cuts: ‘How to Make a Killing’ at the Multiplex

By
Kylie Thomas
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0
Glenn Powell holding a bow in how to Make a Killing.

A24 assembles an attractive cast for the dark comedy How to Make a Killing — while the writer behind Seven returns to horror with the ominous Psycho Killer.

How to Make a Killing Movie Review

Graphic for How to Make a Killing with a screen grab, information, and 2.5/5 rating.

If one of the main goals of a movie is to give us attractive, likable people to stare at, How to Make a Killing does a fine job. Heartthrob of the moment Glen Powell plays Becket Redfellow, the estranged youngest scion of a billionaire family; Margaret Qualley plays Julia, a childhood friend turned devious schemer; and Jessica Henwick plays Becket’s well-meaning girlfriend.

Cast out of the Redfellow dynasty, Becket is determined to reclaim his place — and substantial fortune — by any means necessary. If that involves killing off his generally despicable relatives, so be it. Julia watches the (mostly comedic) carnage from afar, seeking an advantage; as the body count piles up and the walls close in, Becket is forced to make a series of desperate decisions.

Unfortunately, How to Make a Killing — a sophomore effort from Emily the Criminal helmer John Patton Ford — either doesn’t decide what it is or fails to convince the viewer that such a choice has been made. It certainly has funny moments and positions itself as a dark comedy, but it operates more like a tense drama … minus the tension. The likable cast also features Topher Grace, Ed Harris and reliable character actor Bill Camp; the performers make what they can out of the ho-hum material. By the time the twists untangle, though, you may well have mentally left the theater.

Psycho Killer Movie Review

A banner with info about Psycho Killer with a screengrab and rating of 2/5 stars.

Andrew Kevin Walker can be counted as minor nobility in the horror genre, having penned the excellent script for Seven. That’s a credit to make a career out of, and Walker has done just that, contributing to the screenplays for other David Fincher products (including Fight Club and The Game) while turning in a number of other less memorable, but not unsuccessful, efforts (Sleepy Hollow, Windfall).

Psycho Killer, a fairly straightforward slasher with a sinister atmosphere, is not quite up to the standard of even Walker’s middling efforts. A cross-country police pursuit in the guise of a slasher movie, Psycho Killer concerns the rampage of a hulking, Satanic murderer (James Preston Rogers). That spree includes the killing of a highway patrolman during a traffic stop; the fallen officer’s widow (Georgina Campbell) undertakes a quest for vigilante justice.

The great Malcolm McDowell turns up for a bit as a hedonistic devil worshipper, livening up the middle act, but Psycho Killer sputters long before a series of undercooked revelations in the final reel. What merit the film has belongs to director Gavin Polone, in his feature debut; in the early-going, he captures the bleak and cold reality of modern travel, depicting desolate roadsides and hardscrabble motels with no shortage of atmosphere. I’m eager to see what Polone does next; hopefully, he’s given better material. 

Imagine a Little Midwinter Break … or Just Hang Out with Paul McCartney

The actors Ciarán Hinds and Lesley Manville are phenomenal, but early reviews have been mixed for their two-hander, Midwinter Break. The film follows a married couple as they’re reminded of the past on a visit to Amsterdam.

The excellent documentarian Morgan Neville helms Paul McCartney: Man on the Run, an all-access look at the musician in the decade after the dissolution of The Beatles. Neville’s films have included acclaimed biographies of Fred Rogers and Anthony Bourdain, but it was another music doc, 20 Feet From Stardom, that earned him an Oscar; that bodes well for Man on the Run.

The faith-based film I Can Only Imagine, about the writing of the song of that title — the top-selling single of all time among Christian tunes — was an unexpected hit. Hence, there’s a sequel (even without the benefit of another hit record), I Can Only Imagine 2 …

The Flashback Cinemas series, found in smaller theater chains throughout the country, revives a Hollywood favorite every Sunday night. This week’s pick remains one of the best in-theater experiences of all time: Jurassic Park. Visit Flashback Cinema for screening locations.

Story by Sean Collier
Photo Courtesy of A24‘s How to Make a Killing

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Sheer Birinj (Afghan Rice Pudding)

By
Kylie Thomas
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0
A white bowl of Sheer Birinj Afghan rice pudding with crushed walnuts forming a cross.

Creamy, delicate, and gently perfumed with cardamom, Sheer Birinj is a beloved Afghan rice pudding that transforms simple pantry staples into something deeply comforting and celebratory. Often served at family gatherings or as a sweet finish to a meal, this fragrant dessert sports a silky texture and subtle sweetness. Achieving that signature creaminess starts with the right rice. A short-grain white variety such as arborio or Calrose is essential, as its higher starch content creates the pudding’s consistency. This particular recipe come from Afghan refugee Fatima who is now forming a new life in Pittsburgh.

A person passes another an individual serving of Sheer Birinj Afghan Rice pudding.

What is the History of Sheer Birinj?

Sheer Birinj, which literally translates to “milk and rice,” is one of the oldest traditional rice puddings in Afghan and Persian culinary history. Its roots extend back to the broader Middle Eastern and Central Asian traditions where milk-based desserts took the table for both nourishment and hospitality. In fact, historians and food researchers trace early versions of this dish to Persian cuisine, where they describe it in legend as the food of angels. They even say it was served when the Prophet Muhammad reached the seventh tier of heaven.

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A white bowl of Sheer Birinj Afghan rice pudding with crushed walnuts forming a cross.

Sheer Birinj (Afghan Rice Pudding)

  • Author: Fatima
Print Recipe

Description

A fragrant and delicious Afghan rice pudding.

Ingredients

Scale
  • 1 cup dry short grain white rice
  • 5 cups whole milk
  • ½ cup sugar
  • 1 tsp cardamom
  • Crushed almonds or walnuts for garnish (optional)

Instructions

  1. Begin by rinsing the rice in hot water to soften it. Then soak the rice for 1 hour. Drain the rice.
  2. On the stovetop, place your milk in a large, heavy-bottom pot along with the drained rice. Bring to a slow boil, stirring frequently and decrease heat to medium-low so that it is just simmering.
  3. Place a lid on the pan. The milk will begin to reduce and thicken as the rice cooks. Be sure it does not burn or stick to the bottom of the pan by stirring frequently.
  4. After 1 hour add the sugar and cardamom. Continue to simmer on low heat for about 30 minutes with the lid on, stirring at least every 10 to 15 minutes.
  5. Once it reaches the desired texture, remove the pot from the stovetop and cool. Move the sheer birinj to the desired serving dish and garnish with crushed almonds or walnuts if desired.
  6. The finished sheer birinj can set in the fridge overnight.

Notes

Use a short grain white rice like arborio or Calrose rice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Fatima
Photography by Katie Long

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Afghani Kabuli Pulao (Rice Pilaf)

By
Kylie Thomas
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0
A black bowl full of Afghani Kabuli Pulao (Rice Pilaf) with nuts over top.

Fragrant, colorful, and deeply symbolic, Afghani Kabuli Pulao is the national dish of Afghanistan and a centerpiece of celebrations. This rice pilaf layers long-grain basmati rice with tender lamb, sweet caramelized carrots, gentle spices of cardamom and cumin, as well as plump raisins, creating a balance of savory and subtly sweet. Kabuli Pulao is traditionally for sharing with honored guests at special gatherings. This recipe comes from Afghan refugee Fatima who is now forming a new life in Pittsburgh.

A person spoons a topping onto a bowl of Kabuli Pulao.

How Did Kabuli Pulao Become the National Dish of Afghanistan?

Kabuli Pulao earned its place as Afghanistan’s national dish through a combination of geography, trade, and tradition. Afghanistan’s position along the historic Silk Road allowed rice, spices, dried fruits, and nuts to flow into the region easily from India, Persia, and Central Asia. Over time, Afghan cooks took these ingredients and made them into a dish that felt distinctly their own.

The dish became closely associated with Kabul, the nation’s capital, due to its appearance in royal courts at major celebrations. Because rice was once a luxury ingredient, Kabuli Pulao was traditionally reserved for honored guests, weddings, and holidays as a symbol of status, generosity, and hospitality.

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A black bowl full of Afghani Kabuli Pulao (Rice Pilaf) with nuts over top.

Afghani Kabuli Pulao (Rice Pilaf)

  • Author: Fatima
Print Recipe

Description

The national dish of Afghanistan!

Ingredients

Scale

For the rice:

  • 2 cups extra-long grain basmati rice
  • 1 tsp cumin

For the sugar sauce: 

  • 1 tbsp granulated sugar
  • 1/3 cup cooking oil or sesame oil
  • ¼ cup water

For the carrot and raisin mixture:

  • 3 medium carrots, cut into matchsticks or shredded
  • 1 to 2 tsp cooking oil
  • ½ tsp granulated sugar
  • 1 cup raisins
  • 1 tsp crushed or freshly grated green cardamom pods

Instructions

  1. Rinse rice thoroughly until water runs clear. Soak it in warm water for 2 hours
  2. Fill a large, heavy pot with water and bring to a boil. Add salt to taste. Cook rice according to package instructions.
  3. Cover with a heavy lid and cook on low boil for 5 to 10 minutes. Then remove lid and low boil until rice is fully cooked (but not too soft) for 15 minutes.
  4. When rice starts to soften, drain in a colander. Return to pot to keep warm.
  5. Prepare the caramel sauce by adding 1 tablespoon granulated sugar and 1/3 cup of cooking oil to a pan to brown. When sugar begins to brown, add ¼ cup of water. Stir and set aside.
  6. Cook matchstick carrots in in 1 teaspoon oil and ½ tsp sugar until they start to soften. Set aside.
  7. Fry the raisins just to soften in the same pan, adding more oil if needed.
  8. Wrap the carrots and raisins together in a foil packet.
  9. Using a spatula or spoon, make about 15-20 holes in the cooked rice, from the top all the way to the bottom of the pan.
  10. Pour the oil and sugar mixture over the rice.
  11. Sprinkle 1 tsp cumin over the rice.
  12. Place the foil packet of carrots and raisins on top of the rice. Cover with heavy lid. Cook on low heat for 15 minutes
  13. Remove the lid. Unwrap the carrots and raisins and add 1 teaspoon crushed or freshly grated green cardamom pods to the carrots and raisins and reserve some of this mixture for garnishing. Then mix the rest through the rice with a large spoon.
  14. Garnish with reserved carrot and raisin mixture and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Fatima
Photography by Katie Long

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Mango Recipes That Add Deliciousness to Every Meal

By
Kylie Thomas
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0
A panzanella mango salad sits on a white plate by bowls of seasonings and a set of silverware.

Just when it comes time to transition into springtime recipes, you’ll start to see mangoes popping up in stores again. By mid-March to early April their peak is in full swing. Tender, juicy, and gorgeous in color, the mango has a ton of different uses besides just eating it as is or adding on top of desserts. Plus, mangoes are great for your health and can benefit your gut, hair, skin, cholesterol, and blood pressure. Think vitamins, minerals, and fiber that all help supply your body with what it needs.

Where Do Mangoes Grow?

Let’s just say the cold and mangoes don’t quite get along. This fruit grows most abundantly in tropical and subtropical regions where warm temperatures and seasonal rainfall create ideal conditions. The largest producer in the world is India, which accounts for a significant share of global mango production thanks to its hot climate and long growing season. Other major producers include China, Thailand, Indonesia, Mexico, and Pakistan. In the Americas, mangoes also thrive in parts of Central and South America, while in the United States they are mainly in southern Florida and Hawaii.

Mango Recipes for Salads, Drinks, and More

Coco & Mango Milk Punch

Coco and Mango Milk Punch greenery in the background

Fresh fruit makes the best Coco & Mango NA Milk Punch. If you’re looking to sip a mocktail that feels like springtime then this is it. Make a mango puree at home to use in this recipe along with coconut water, pineapple juice, milk, lime juice, and a dried chili “hair” topping.

Panzanella Mango Salad

A panzanella mango salad sits on a white plate by bowls of seasonings and a set of silverware.

We’re always looking for new ways to dress up our salad. Here the soft texture of mango meets the crunch of grilled bread. To bring these two elements together we also mix up a citrusy dressing to pour over cherry tomatoes, green onions, and a bit of cilantro.

Tropical Mango Smoothie

Two tall glasses with stems hold Tropical Mango Smoothie with strawberries on the rim with little cocktail umbrellas in the strawberries.

Kick your feet back and try to imagine the warm sands of a sunny beach with blue waters as you sip on a Tropical Mango Smoothie. Mango is the star here but we have a secret ingredient that takes this recipe over the top: rosemary simple syrup. It makes all the difference.

Matcha Rice Krispies Treats with Mango

A white plate full of matcha rice krispie treats with mango. It sits beside two glasses of milk on a green background.

You could grab mango that’s already dried for this recipe but making your own in the oven is half of the fun. After some patience, you can dice up your dried mango to place in a sticky, gooey blend of matcha and Rice Krispies Treats. Get the kiddos involved on this one, they’ll love forming the bars!

Bacon Wrapped Scallops with Mango and Pineapple Salsa

Four bacon wrapped scallops with fruity mango pineapple salsa sits on a blue plate.

If you thought scallops were decadent let us introduce you to a recipe that’s luxury on luxury. We wrap tender scallops in bacon and then finish on a plate with a mango and pineapple salsa. Easy to make and we recommend saving any extra salsa for chips another night.

Salmon With Pineapple Mango Salsa

Baked salmon topped with pineapple mango salsa sits on a white dishes.

Don’t be fooled, this recipe isn’t all sweet. While the flavor of mango shines with a fresh cut of salmon and pineapple, a bit of spicy chopped jalapeño takes this dish to new heights. The heat is just enough to let you mull over the sweet flavors without overwhelming yourself.

Story by Kylie Thomas

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The Ultimate Guide to Comfort Food

By
Kylie Thomas
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0
A white baking dish holds a baked Mac and Cheese with a small white plate of the mac and cheese nearby.

Comfort food is one of the cardinal blessings of human life. Mac and cheese, soups, stews, casseroles, burgers, and decadent desserts are all an integral part of living, if not for the delicious taste then for the memories each dish evokes. In the year 2026, cravings for comfort food are only increasing as tensions in the world rise. 300 professional chefs and owners at The National Restaurant Association mark comfort food as one of the leading trends of 2026, noting it “Caters to feel-good emotions, stress relief, and feelings of nostalgia.” What better relief could you ask for when you turn on the news and it seems as if the world is going up in flames?

What is Comfort Food?

With so many different food groups involved, it feels like the definition of comfort food can go on forever. To break it down a bit more, CloudKitchens identifies comfort food as, “…dishes that are rich, savory, or sweet, often reminding people of childhood, home-cooked meals, or special family gatherings. These foods bring feelings of safety, relaxation, and happiness, providing more than just physical nourishment.”

Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon
Jambalaya, Recipe by Chef Jackie Page

This might include dishes like those from contributor Chef Jackie Page who focuses on soul food. She cooks up a mix of soul and comfort food recipes for us to share like Jambalaya, Southern Seafood Gumbo, Corn Pudding Cakes, and Braciole to try her culture at home.

But, comfort food also includes American classics like ooey-gooey and hot mac and cheese. We have experimented liberally with adding other comfort food ingredients like green chiles and bacon to create an endless list of creative mac and cheese recipes. We like to think cheese is more than enough on its own, but sometimes you want a little something extra.

A delicious casserole dish of macaroni and cheese, made with a variety of cheeses and perfectly cooked elbow macaroni.
Homemade Mac and Cheese with Five Cheeses, Recipe by Chef Jackie Page

Why Do We Eat Comfort Food and What Meaning Does It Hold?

It’s simple to say that what comfort food best suits you depends on how you’re feeling, but it’s so much more than that. Whenever you indulge in your favorite dish, you’re supporting more than just your craving. Based on a study published by Cambridge University Press, GoodRx reports, “Foods you enjoy increase serotonin and activate endorphins. These are chemicals your body makes that improve mood and relieve pain.”

A bowl of soup with little round noodle balls, greens, chicken, and lemon slices on top sits in a dark teal bowl with a winter citrus salad sitting nearby.
Lemon and Fregula Chicken Soup, Recipe by Anna Franklin

This explains why when you lay in bed, sick as can be, and start eating a bowl of soup, you instantly feel a little bit better. The next time you’re feeling under the weather, try one of our 25 soup recipes or even our stew recipes and see how the warmth helps you relax. It’s even better when that recipe is made by a supportive loved one.

Comfort Food is Family

Jordan Troisi, an assistant professor of psychology at Sewanee: The University of The South, sums up perfectly the connection between comfort food and family in a 2015 study. He tells Time, “Comfort food seems to be something people associate very significantly with close relationships. This probably comes about by individuals coming to associate a particular food item with members of their family, social gatherings, and people taking care of them, which is why we see a lot of comfort foods [that are] traditional meals or things had at a party.”

An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.
Easy Breakfast Bake, Recipe by Anna Franklin

This explains why we flock together around the table. Early in the morning you may gather at the table before everyone heads their separate ways for a hot breakfast dish like our Easy Breakfast Bake that’s made for splitting and sharing.

Pasta Makes Us Happy

Or, perhaps dinnertime is a sacred moment for your family where intimacy and conversation come first and the minutes or hours ticking by on the clock matter the least. Our array of Stanley Tucci Pasta Recipes let you make large portions to feed a whole community while relishing in the comfort of homemade cooking.

A Stanley-Tucci inspired plate of Tagliatelle al ragu
Stanley Tucci Inspired Tagliatelle al Ragù, Recipe by Veda Sankaran

There’s even a study by the Behavioral and Brain Lab at the Free University of Languages and Communication IULM where 40 participants ate pasta as they measured various emotional reactions. Professor Vincenzo Russo of the study states to International Pasta Organisation, “The results tell us that it is precisely when we eat pasta that we are most emotionally active. It is, therefore, the real act of tasting and savoring the dish in its full flavor to stimulate the most positive memories and emotions.”

A person smears guac on a taco shell over a table of taco toppings.
Leftover Roasted Chicken Taco Bar, Recipe by Kylie Thomas

But, just in case you’re looking for a quick way to indulge in dinner with the family without too much hard work, our recipes that make use of leftover roasted chicken and beef brisket are your heavenly answer.

So, Is Comfort Food Worth the Effort?

Whether it’s for flavor, feeling, or family, comfort food is a staple of everyday life. Even whenever it takes a bit of time and patience, the finished products sets off all the signals in your brain that point to happiness. It’s no wonder comfort food is everywhere we look.

A delicious Hawaiian burger topped with bacon, pineapple, and red onion, served alongside a refreshing beer on a plate.
Hawaiian Burger, Recipe by Chef Jackie Page

At cookouts we serve up burgers for all to chow down on. During weddings, tables of desserts make an appearance, often featuring a special flavor that holds a memory. Winter makes us turn up the oven and cash in on warming dishes. And, even in the darkest of times, there’s always that pint of ice cream hiding in the back of the freezer.

Story by Kylie Thomas

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Recipes for Adding Spring Mushrooms to Your Weekly Meal Plan

By
Kylie Thomas
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0
A green bowl on a green table holds cheesy grits inside mixed with small blossoms and springtime mushrooms with uncooked mushrooms all around the bowl.

Enoki, oyster, morels, hen of the woods, and chanterelles are mushrooms you can find during the spring season. Each one of these miraculous treats of nature provides a different flavor, texture, and umami profile to every recipe they combine into. While it may be easiest to run to the grocery store and grab the first white mushrooms you see, we recommend exploring what this unique world of fungi has to offer. Maybe you’ll use a handful of different wild mushrooms for your stock or you’ll hone in on a specific type to fill a taco shell. (Use a reputable guide to help with species identification.) No matter your choice, you’ll find comfort in enjoying all Mother Earth provides.

Spring Mushroom Recipes

Mushroom Stock

A stock pot with a variety of mushrooms and vegetables in a brown stock, with a wooden spoon in the upper left corner and some pepper and seasonings on a plate in the upper right corner.

Though we’re heading out of winter soup season, a mushroom stock is great to save for cooking beef, casseroles, and so much more. The key to this recipe is using a variety of mushrooms available year-round and in spring like button, crimini, oyster, and shiitake.

Mushrooms Rockefeller

A close-up view of a variety of mushrooms in different shapes and sizes.

Mushroom caps full of a spinach mixture featuring plenty of seasonings, cream cheese, garlic, shallot, and a dash of hot sauce. These little decadent treats only get more delicious when you top them with seasoned breadcrumbs, Parmesan cheese, or crumbled bacon.

Cheesy Grits with Springtime Mushrooms

A green bowl on a green table holds cheesy grits inside mixed with small blossoms and springtime mushrooms with uncooked mushrooms all around the bowl.

Morel, hen of the woods, and brick cap mushrooms are all spring varieties that have their moment for but a season before going away. Take advantage of their unique nuances with a bowl full of Cheesy Grits that also incorporates chive and thyme blossoms on top.

Crispy Mushroom Bundles with Spicy Mayo

Various crispy mushroom bundles sit on a brown plate beside a small bowl of spicy mayo beside two green cups and two forks.

Little bundles of enoki or seafood mushrooms are best found in cooler weather whenever it’s the early days of spring. We’re frying these crispy mushrooms and wrapping them with a piece of nori before dipping them into a homemade spicy siracha mayonnaise.

Buttered Mushroom Tartine

Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Whenever it comes to cooking with mushrooms, its best to let these gems shine. Our Buttered Mushroom Tartine showcases button mushrooms at their best with a blend of pistachio pesto, balsamic vinegar, goat cheese, as well as fontina cheese all on a slice of lightly toasted bread.

Smoked Mushroom Vegetarian Tacos With Creamy Chipotle Sauce

Vegetarian mushroom tacos on a plate.

Vegetarian tacos don’t have to rely on cauliflower or tofu. Instead, let your favorite variety of spring mushrooms take over and layer on pico de gallo as well as a creamy chipolte sauce. Then, finish with whatever else your heart desires and a squeeze of lime over top of it all.

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

Looking for a luxurious way to upgrade chanterelle mushrooms? A rabbit confit provides the perfect base for buttery mushrooms and a savory eggplant compote. We even give you a step-by-step process for assembling your dinner plates. Go the extra mile by garnishing the dish with wild watercress or wild arugula.

Story by Kylie Thomas

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