February 2019 Better Homes & Gardens Recipes

Chorizo-Poblano Artichoke Dip with green onion
Kick off the month with hot, rich dip recipes sure to score at any game-day gathering. Then celebrate the day dedicated to romance with fruit-filled Valentine-theme hand pies or a sprinkle-adorned almond cake by author and blogger Molly Yeh. You’ll also fall in love with meat so tender it melts in your mouth. (Braising is the key.) On weeknights, turn to our speedy meals using healthy ingredients. Try all these recipes from the February 2019 issue of Better Homes & Gardens magazine. 

Valentine's Cake

We love how this Valentine’s Day cake looks with its swoop of sprinkles and crown of cookie hearts. And we know you'll love how it tastes, too. Whipped cream frosting conceals layers of almond cake and strawberry-rhubarb jam. It's sure to impress your loved ones.

 

Heart Cookies

Sugar cookies are a sure thing. Frosting and sprinkles are a sure thing. Combine them and you get treats that are so pretty they could be gifts for your valentine. But set aside a few as pretty cake toppers.

 

 

 

Italian Sausage Artichoke Dip

The standby favorite of football-watching parties everywhere, artichoke dip goes Mediterranean when you stir in kalamata olives and top it with roasted cherry tomatoes.

Coconut-Curry Short Ribs

Braising short ribs in lemongrass, red curry paste, and unsweetened coconut milk transforms the tough meat into a Thai-inspired delicacy. After the meat is done, toss bok choy into the Dutch oven for a quick veggie side.

Brown Butter Cauliflower Artichoke Dip

Browning cauliflower in butter and garlic ensures this versatile vegetable adds layers of flavor in traditional artichoke dip. And suddenly, dip is good for you. (Right?) Vegetable dippers stay with the healthy-ish trend. 

Meyer Lemon & Rosemary Chicken Salad

Although Meyer lemons have some acidity, they won’t make you pucker up like traditional lemons. Instead, they add citrusy flavor without being overwhelming. When mixed with rosemary-spiced chicken breasts, escarole, and Belgian endive, the result is a tasty, easy, and healthy dinner salad.

Chipotle Pork Tacos

Make tonight your best taco night ever by stuffing tortillas with tender braised pork roast. The meat braises in a blend of spices, dark beer, orange juice, and chipotle peppers so it packs a powerful punch of flavor. This taco filling is juicer than usual, so double up on tortillas to savor all the sauce. Then finish them with red cabbage and a few crumbles of queso fresco. 

Jam-Filled Hand Pies

The heart shapes make these hand pies look like mini Valentine’s Day cards. (For any other occasion, bring out other shapes of cookie cutters.) If a strawberry jam filling isn’t quite romantic enough for you, spread on chocolate-hazelnut spread instead.

Spicy Roasted Red Pepper Artichoke Dip

A bowl of this artichoke dip balances heat and creaminess. Sweet peppers bring subtle spiciness, but it's the blend of hot peppers in harissa paste that brings the heat. Rich sour cream and mayo control the intensity. 

Braised Vegetables & Caramelized Leeks

Just as braising tenderizes tough cuts of meat, the technique turns out velvety vegetables. Carrots, parsnips, and celery pair well with almost any entrée. No carrots or parsnips on hand? Swap in other root veggies like turnips, rutabaga, and kohlrabi instead. Leeks flavor and thicken the buttery sauce.

Sheet-Pan Greens and Feta Frittata

Cooking breakfast for a crowd is no longer a challenge, thanks to this easy frittata recipe. Baked in a sheet pan, the frittata feeds up to 10 and is loaded with rainbow chard and cherry tomatoes. Feta cheese and fresh herbs ensure fresh flavors. If you happen to end up with leftovers, reheat slices for in breakfast sandwiches.  

Za'atar Chicken & Lentils

Za’atar is a Middle Eastern mixture of herbs and sesame seeds. We use it to give braised chicken thighs a bit of exotic flavor. The recipe calls for French green lentils rather than the more typical brown lentils because the French ones take longer to cook so they finish at the same time as the meat.

Parchment-Baked Halibut with Thyme and Olives

This quick dinner recipe saves you time once the meal is over, too. Because the fish and potatoes bake inside a parchment packet, there’s a lot less cleanup (and a lot more flavor, because all the juices will stay in the packet). If you like, serve with a lemon wedge on the side.

Chorizo-Poblano Artichoke Dip

Mexican flavors, meet artichoke dip. Poblano peppers and chorizo sausage add a hit of spice to the rich dip. If you’re a cilantro fan, sprinkle extra on top before serving. Cilantro-haters coming to your party? Don't worry, the dip will be almost as good if you choose to leave the cilantro out.

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