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Apricot-Bourbon Glazed Ham

Time:3 hours
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Soy-Lemon Flank Steak with Arugula

Time:1 hour 30 mins
Other Ideas:
Beef flank steak, Soy sauce
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Roasted Quartered Chicken with Herb Sauce

Time:1 hour 30 mins
Other Ideas:
Parsley, Whole chicken
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Salmon, Asparagus, and Leek in Parchment

Time:30 mins
Other Ideas:
Salmon fillets
Ingredients
  • 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
  • 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
  • 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
  • Lemon wedges, for serving
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Slow-Cooker Chili Chicken Tacos

Time:4 hours 15 mins
Ingredients
  • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
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Stove-Top Pasta and Cheese

Time:30 mins
Ingredients
  • 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 3 large eggs, room temperature
  • 1 ounce Parmesan, finely grated (about 1/2 cup)
  • 1 ounce sharp cheddar, finely grated (about 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon Dijon mustard
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Butterflied, Rolled, and Roasted Leg of Lamb

Time:2 hours 35 mins
Ingredients
  • 4 ounces pancetta, thinly sliced and finely chopped
  • Steamed garlic cloves (from Steamed Artichokes),
  • 1/2 cup finely grated Parmesan cheese (1 ounce)
  • 1/2 cup fresh plain breadcrumbs
  • 1/4 cup fresh mint, finely chopped
  • 3 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 8 artichoke hearts (from Steamed Artichokes), finely chopped
  • 1 leg of lamb, bone removed (7 to 8 pounds), butterflied
  • Extra-virgin olive oil, for rubbing
  • 2 cups water
  • Fresh-Mint Sauce for serving
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Slow-Cooker Pot Roast for Passover

Other Ideas:
Passover, Pot roast, Slow cook
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