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April 2018 Issue
April 2018 Issue
Dinner
Roast Pork Tenderloin with Peanut Vinaigrette
Recipes
Make This Miso-Ginger Chicken & Rice Tonight
Desserts
Croissant Bread Pudding with Raspberries
Dinner
Grilled Flank Steak with Red Chimichurri
Recipes
Salted Macadamia Brittle
Drinks
Rosé & Campari Spritz
30-Minute Meals
Orecchiette with Broccoli Rabe Pesto
Recipes
Ricotta Fritters with Maple-Cinnamon Drizzle
Recipes
Chorizo Fried Rice
Recipes
Strawberry & Thyme Switchel Cocktail
Dinner
Fennel, Lemon & Ricotta Pasta
Recipes
Tropical Fruit Salad with Guava-Ginger Dressing
Desserts
Yogurt Panna Cotta with Pomegranate Honey
Recipes
Carrot Risotto with Carrot Tops
Dinner
Chile-Lime Chicken Thighs with Herbed Rice
Dinner
Beer-Steamed Mussels
Drinks
John's Cocktail: Green with Envy
Recipes
Toasted Italian Sandwich with Roasted Red Pepper Mayo
Recipes
Tuscan Rice Soup
Dinner
Pan-Seared Chicken Thighs with Roasted-Tomato Panzanella
Recipes
Grilled & Glazed Radicchio Wedges
Dinner
Chicken Milanese with Asparagus Salad & Crispy Capers
Dinner
Steak with Pomegranate Pilaf
Dinner
Spatchcocked Chicken with Beets, Tarragon & Orange
