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Better Homes and Gardens March 2013 Recipes

The newest recipes from Betters Homes and Gardens include showstopping main dishes worthy of any spring celebration, as well as fresh twists on weeknight dinners. Plus, our inventive whole grain recipes make it easy to get into cooking with grains.


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    • Stout, Beef & Cabbage Stir Fry

      Whether you're looking for a fun St. Patrick's Day meal or just want a quick weeknight dinner, our stout-infused twist on corned beef and cabbage is a delicious Irish-inspired recipe. Honey cuts the bitterness in the beer sauce, so taste as you go and add more honey if you like.

    • Farro, Cherry Tomato & Asparagus Casserole

      Farro, an ancient grain popular in Italy, keeps an al dente texture when cooked, making it perfect for baked dishes. It stars alongside veggies and Asiago cheese in a delicious brunch casserole recipe that's perfect as a main dish or side. When buying farro, look for the pearled variety; it cooks in less time.

    • Grape-Glazed Almond Butter Shortbread

      Attention, PB&J lovers! Our crumbly shortbread cookies have rich peanut butter flavor with a sweet jam topping. One BHG editor called it her favorite cookie of the year -- and that's no small praise.

    • See How to Make Grape-Glazed Almond Shortbread Cookies

    • Bacon and Egg Spaghetti

      Crispy bacon, Parmesan cheese, and fresh chives come together in our unique, budget-friendly pasta recipe that's a whole new take on breakfast for dinner.

    • Brisket with Ginger, Orange Peel & Tomato

      Set the Seder table with our ginger-and-herb-flavored brisket from cookbook author and Jewish cooking expert Joan Nathan. Pair it with beautiful cooked fresh veggies for an impressive meal that's worth the effort.

    • Raspberry and Vanilla Stack Cake

      With alternating layers of raspberry jelly and raspberry cream, our moist, airy sponge cake is a company-worthy treat. To cut the layers with ease, cover the cake with plastic wrap and freeze for 2 hours before slicing. To make spreading the jam easier, microwave it for 1 minute until spreadable.

    • Short Ribs with Black Barley and Mushrooms

      Chewy black barley, sometimes called purple barley, slowly transforms into a risottolike dish when cooked with rich, velvety short ribs. Remember to soak your barley beforehand or substitute black barley for regular pearled barley.

    • Wheat Berry Gazpacho Salad

      Wheat berries are unprocessed kernels of wheat that pop when you eat them and freeze beautifully. In our colorful salad, their hearty texture complements crunchy veggies and bright, fresh herbs tossed in an oil-and-vinegar dressing.

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      Garlicky White Bean Dip

      Dip your favorite spring veggies into this bold five-ingredient dip that's ready to go in just 15 minutes.

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      Red Quinoa Salad with Raspberries and Beets

      It's not often that a salad knocks our socks off, but this layered dish is loaded with delicious surprises like earthy beets, snappy radishes, and a jalapeno-spiked dressing. To save time, make the quinoa and dressing a day ahead. If you prefer, substitute cooked bulgar or red rice for the nutty quinoa.

    • How to Make Red Quinoa Salad with Red Chile Vinaigrette
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      See How to Make Red Quinoa Salad and Red Chile Vinaigrette

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      Coconut-Lime Bread

      A swirl of lime marmalade gives this easy quick bread its zesty-sweet citrus flavor. Melt the marmalade before swirling so it's easier to work with. To toast flaked coconut, place it in a shallow baking pan at 350 degrees F for 5-7 minutes or until it starts to brown.

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      Creamy Carrot and Millet Soup with Grilled Cheese Croutons

      Millet, a small, tender grain, lends its velvety texture and subtle sweetness to our creamy carrot soup. Serve the soup hot or chilled, and vary the thickness to your preference. Most importantly, don't forget our simple grilled cheese croutons as a scrumptious topper!

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      Crunchy Grain Cakes with Strawberry Salad

      One easy way to start cooking with grains is to try a blend that features many varieties of rice in one package. We like to use a grain blend in our Persian-style pilaf cakes, which give crunchy nuttiness to a quick strawberry and bok choy salad.

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      Oatmeal with Goat Cheese, Dates, Walnuts & Honey

      Revamp your morning routine: Try steel-cut oats (their nutty taste and toothsome texture is worth the extra cooking time) topped with goat cheese, dates, walnuts, and a swirl of honey.

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      Citrus-Topped Double-Blueberry Muffins

      Our lemon- and orange-zested blueberry muffins are hiding a luscious secret: Underneath their crunchy sugar coating is a suprise pocket of bluberry preserves. To create the divot, press the back of a preserves-filled spoon into the muffin and use another spoon to push in the preserves.

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      Root Vegetable Soup with Parsley Pesto

      Horseradish lends a spicy punch to sweetly caramelized root vegetables, while quick homemade parsley pesto adds a bite of fresh flavor that's equally yummy broiled atop chunky ciabatta bread.

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      Herbed Goat Cheese Spread

      Our favorite harbinger of spring? Just-snipped herbs. Mix your favorite combination of herbs into our simple lemon, garlic, and goat cheese dip. Spread it onto toasted baguette slices to enjoy a little bite of spring freshness.

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      Bulgur Salad with Chickpeas, Feta & Mint

      Bulgur, a form of wheat that has been boiled and cracked, cooks up as quickly as regular pasta. We love it mixed with chicken, veggies, and herbs for a bright twist on tabbouleh.

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      Oatmeal with Peanut Butter, Banana & Bacon

      Elvis would approve of our peanut butter, banana, and bacon oatmeal. It's inspired by his favorite sandwich, after all. Serve atop quick-cooking oats or -- our preference -- Irish steel-cut oatmeal.

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      Black Rice Salad with Snap Peas, Carrots & Almonds

      A spicy wasabi-spiked dressing sets the stage for our dramatic dish featuring black rice, crisp veggies, and crunchy Marcona almonds. Round out your meal with salmon. You can find black rice, a Chinese variety that's a little sweet, at most local health markets.

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      Easy Garlic Bread

      Homemade garlic bread is so much better than the storebought stuff. The secret is to rub toasted bread with a cut garlic half and then rub with a ripe, juicy tomato half. Sprinkle with salt and enjoy!

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      Oatmeal with Sunny-Side-Up Eggs, Avocado, Cheddar & Chives

      Oatmeal and eggs? Believe it! Add in snipped fresh chives, shaved Grueyere cheese, and sliced avocado for a hearty breakfast that's packed with plenty of energy to start your day.

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      Chicken and Olive Tamale Pie

      Green salsa, also called salsa verde, gives our Mexican chicken casserole its zesty tang. We like to keep a jar of this tomatillo-base salsa on hand, but you can use red salsa instead.

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      Seasoned Roasted-Garlic Butter

      We love butter. And we love homemade garlic butter even more. Try it seasoned with red pepper, black pepper, or dried herbs, and store it for up to a week in the refrigerator. Serve on grilled chicken, swirled into soup, or slathered on warm biscuits.

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      Garlicky Roasted Lamb and Potatoes

      Serve our French-inspired, garlic-and-herb-infused lamb roast for a stunning Passover dish. The shoulder roast is often cut into stew meat, so you may need to ask for the cut at your meat or specialty market.

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      Creamy Deviled Eggs with Herbs

      No Easter, Passover, or spring celebration is complete without classic deviled eggs. As starters go, we think these creamy bites are always an egg-cellent choice.

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      Mint Pea Dip

      Toss together this eye-catching dip in a flash. Guests will delight as they dip crisp fresh veggies into this colorful spread.

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      Next Slideshow Better Homes and Gardens December 2015 Recipes

      Better Homes and Gardens December 2015 Recipes

      Comfort food season is here! Make the most of it with our recipes for buttery cookies, cinnamon rolls, and roasts. The latest recipes from the pages of Better Homes and Gardens are deliciously in season.
      Begin Slideshow »



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