Food Network Magazine - (04)April 2020

55

The Wabbit

70

96

Passion Fruit Pavlova

100

Chocolate–Chocolate Chip
Pound Cake

99

Candied-Lemon

Pound Cake

54

Celery Sour

55

The Kale

54

It’s Muhammara

DRINKS

DESSERTS

Beetlejuice, Beetlejuice,

Beetlejuice

57

101

34

Carrot Cake Pops

Raspberry-Swirl

Pound Cake

Blueberry-Lemon
Cream Cheese Mookies

95

Mix & Match Macaroons

72

Smashed Sweet Potatoes

73

Spiced Lentils
with Leeks

SIDES AND CONDIMENTS

48

Pickled Garlic-Dill
Green Beans

48

Pickled Tarragon

Radishes

72

Baby Bok Choy with

Garlic and Thyme

36

Pickled Coriander

Carrots and Celery

48

Pickled Chile-Orange

Fennel

48

P i c k l e d Tu r m e r i c Tu r n i p s

52

88

52

White Bean and

Asparagus Salad

Little Gem Salad with

Horseradish Dressing

Asparagus with

Mustard Hollandaise

48

Spiced Pickled Beets

73

Sour Cream and Onion

Biscuits

76

Matcha Green Rice

88 88

52

Potato-Onion Tian Glazed Carrots

with Almonds

Creamy Asparagus

Potato Salad

48

Southern Braised
Greens

FISH AND SEAFOOD VEGETARIAN DINNERS

55

Cover Recipe

Creme Egg Cupcakes

Carrot Cake with Ginger

Mascarpone Frosting

“Name This Dish!”

Cookie Bowl

66 52 52 52 62

Latin Shrimp and Rice Cod with Tomato-Fennel
Sauce

Asparagus Pesto Pasta Pea-Mint Falafel

with Bulgur

Asparagus Pizza Asparagus Tacos

Use vegetables

to make

a cocktail!

APRIL 2020 ●FOOD NETWORK MAGAZINE 7

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