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Tahini-Curry Roasted Cauliflower

In Apps, Snacks & Drinks, Make-ahead, Recipes, Sides by Frances Largeman Roth

I had a head of cauliflower in the fridge last weekend and decided I wanted to do something a little different with it. As you probably know, I love turmeric for its anti-inflammatory benefits and bright yellow color, so I decided to included that in the mix. I knew I couldn’t just toss the florets with dry spices because they don’t really coat evenly and you’d end up with a bitter mouthful of turmeric, so my cauliflower definitely needed a nice yogurt coating first.

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A Classic Spring Pairing: Strawberry & Rhubarb

In Breakfast, Recipes by Frances Largeman Roth

After many false starts, Spring is finally here! Two of my favorite spring ingredients are rhubarb and strawberries, and of course they’re a classic pairing. Rhubarb is too tart on its own, and strawberries lend the stalks just enough natural sweetness to balance it out in the loveliest way possible.

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Stout Bread with Chocolate

In Breakfast, Recipes by Frances Largeman Roth

I’ve been having a love affair lately. No, you don’t need to tell my husband! It’s with beer and don’t worry, it’s in healthy and moderate amounts. I am still a wine lover, but I’m really enjoying the depth and complexity of beer. Plus, there are some cool stores in my Brooklyn neighborhood that let you buy a 6-pack with an assortment of varieties, so I get to try a bunch of new things. And a bottle of beer is much less of an investment than a bottle of wine.

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Matcha Panna Cotta

In Desserts, Family-friendly, Make-ahead, Recipes by Frances Largeman Roth

Looking for something pretty and springy to serve for your St. Patrick’s Day, Easter or Passover celebration? My Matcha Panna Cotta from Eating in Color (page 146) is the total package. It has a gorgeous pastel green color with a nice reddish-pink contrast from the raspberry-chia pudding on the bottom.

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Pumpkin Seed Chia Granola with Mango

In Breakfast, Recipes by Frances Largeman Roth

I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.

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Avocado Smoothie

In Breakfast, Recipes, Smoothies by Frances Largeman Roth

We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.

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Spice Girl Pumpkin Muffins

In Breakfast, Recipes by Frances Largeman Roth

If you ever need to sell your home, whip up a batch of these muffins before the open house. The scent of all the warm fall spices creates a cozy atmosphere that’s worth almost as much as a good home stager. Plus, these muffins are amazingly moist, with absolutely no oil or butter, making them even more magical.