Barbecue Roasted Chicken With Cherry Sauce Adapted From BBQ USA
A brined whole chicken is roasted with a flavored glaze using orange lemon zest and cinnamon. The sauce blends cherry jam stock port marmalade and ketchup, thickened with cornstarch, and serves with extra sauce.
Moroccan inspired wilted spinach and Passover haroset
A writer shares a healthier wilted spinach side with olive oil garlic lemon juice cumin and paprika, giving a Moroccan touch. They also present a Haroset variation using Gala apples almonds and Port in place of traditional walnuts and red wine.
MENTIONED IN THIS ARTICLE
Nathan
Brussels Sprouts Slaw With Walnuts and Pomegranate
A spring slaw recipe using shaved Brussels sprouts, toasted walnuts and pomegranate seeds. The dish combines olive oil and lemon juice with pecorino Romano for four servings, noting nutrition per serving and sourcing credits.
MENTIONED IN THIS ARTICLE
Brussels
Kansas City Star
Bacon and cupcakes brighten baby shower memories
Meredith Hines-Douchterman reflects on making frosting laden French Toast Cupcakes for a friend's baby shower while juggling family chaos. She recalls a 2012 event with nearly 100 mini cupcakes, a flu, a leaking roof, and a delayed kitchen delivery, then shares a recent outing that led to her son spraining his ankle and her bacon garnish fix. The recipe lists Betty Crocker mix with cinnamon vanilla frosting and crumbled bacon.
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