Salmon fillets are accompanied by delicate greens and a mixture of spring's best vegetables.

Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata. Layers of thyme-flecked potato and tomato slices are baked to crisp perfection.

A holiday feast of baked ham, vibrant produce, and meringue that takes the cake.

This light brunch menu is full of first-of-the-season ingredients. It's perfect for Easter or a spring baby or bridal shower.

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto. Tender braised baby artichokes add a taste of spring to the meal.

This sophisticated meal awakens the palate with first-of-the-season herbs and tender greens. In just a few minutes, scallops are seared and served over garlicky arugula and spinach; the satisfying pasta side dish uses only a handful of ingredients.

Warm up cool spring nights with hearty pork chops smothered in onions. A salad of sugar snap peas and radishes makes a refreshing addition and signals spring.

This spread of Spanish-inspired dishes creates a lovely yet simple departure from the norm with a saffron-infused potato omelet, asparagus with sherry vinegar, and roasted piquillo peppers -- sangria optional.

Warm up to sunnier days -- or celebrate Easter -- with this bright idea: An easy menu of smoky ham, spinach quiches, and lemon cake, all made ahead.

Celebrate Mother's Day (or any day) with an impressive family-style lunch or dinner.

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Our traditional Southern-influenced menu features a glorious glazed ham and a light, airy cake to finish.

This menu is elegant enough for a celebration, but comes together easily. Everything but the drinks and the entree can be prepared a day in advance; all that's left to do in the minutes before the meal is some simple cooking and assembling.

This classic menu starts with a baked ham coated with a sweet yet tart citrus glaze, and ends with a lemon cake and bunny-shaped sugar cookies.

Cooking halibut in lemon- and thyme-infused broth imparts a delicate taste. The poaching liquid is delicious, too, so serve this dish with a spoon.

Trout Grenobloise is traditionally topped with a lemony sauce, capers, and homemade croutons. It is served alongside sauteed spinach and white beans and mixed field greens.

Cornish hens are roasted with herbs and lemon, then served alongside panzanella, or bread salad; this one is made with green beans, onion, olives, fennel, and feta.

This quick, colorful spaghetti supper showcases the season's first peas, zucchini, and basil; garlicky sauteed shrimp and a last-minute sprinkle of Parmesan complete the meal.

Sauteed mushrooms and shallots are tucked inside these golden-brown chicken breasts; roasted leeks and asparagus are drizzled with balsamic vinegar.

Lamb medallions are served with mint mashed potatoes instead of mint jelly, the traditional complement.

Almond-crusted chicken is a satisfying spring entree. It is accompanied by minted orzo with peas and a salad of romaine hearts with prosciutto.

Serve skewered shrimp over a Greek salad accompanied by herbed toasted pitas and feta cheese.

This meal includes pork chops filled with parsley- and thyme-flecked bread stuffing and a quick saute of green peas and scallions.

Sweet-and-sour chicken is served over buckwheat noodles tossed with peanut dressing; both get their Asian-inspired flavor from a mango-lime glaze.