Recipes

This Feb. 16, 2015 photo shows carrot cake waffles with ginger raisin syrup in Concord, N.H. (AP Photo/Matthew Mead)

We took all the flavors of a classic carrot cake — golden raisins, grated carrots, chopped walnuts and brown sugar — and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with a topping of vanilla ice cream.

This Feb. 16, 2015 photo shows brown butter asparagus with pecans in Concord, N.H. (AP Photo/Matthew Mead)

The best news is that you can eat asparagus with abandon! A full cup of fresh asparagus has fewer than 30 calories, yet still gives you 3 grams each of protein and fiber. Plus, it’s a good source of vitamins C and A, as well as iron (a plus for non-meat-eaters).

This Feb. 23, 2015 photo shows spicy cashew falafel in Concord, N.H. (AP Photo/Matthew Mead)

Falafel is one of those easy weeknight meals I rarely think to make, but when I do I feel like a dolt for not doing it more often. That’s because falafel — pan-fried patties made from chickpeas, onions and a mess of delicious seasonings — are healthy, speedy and versatile. They can be served any […]

This Feb. 16, 2015 photo shows short ribs in Concord, N.H. (AP Photo/Matthew Mead)

Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It’s great for cuts such as chuck, flank, brisket, rump and round. In fact, cooked properly, these cuts can be more delicious than more tender cuts. I’m using short ribs in this recipe, but the method can be used to wonderful effect on any other tough cut of meat.

This Feb. 2, 2015 photo shows honey za'atar glazed rack of lamb in Concord, N.H. (AP Photo/Matthew Mead)

Think of za’atar as the pinch hitter of your spice cabinet. Whether you’re out of herbs de Provence, poultry seasoning or just plain old dried thyme, za’atar will fill in nicely, punctuating your fish, chicken, meat and vegetables with its distinctive grass-and-sour flavor.

This Feb. 2, 2015 photo shows mashed potatoes flecked with scallions and topped with butter in Concord, N.H. (AP Photo/Matthew Mead)

The dish is a relative of the better known colcannon, and both dishes — served as sides to a variety of meat dishes — date back at least several hundred years. But while colcannon adds kale — or sometimes cabbage — to the mashed potatoes, champ uses scallions or leeks

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