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Spring

Explore 803 recipes, 175 projects, 152 articles, 154 galleries, 101 videos, and more

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Fava Bean, Parmesan, and Almond Salad

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Cutting Board Salad

Ingredients
  • 3 yellow peppers
  • 1/2 pound wax beans, blanched until tender
  • 1 1/2 cups white wine
  • 3/4 pound haricots verts, blanched until tender
  • 3 red peppers
  • 1 thinly sliced onion
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 1 thinly sliced lemon
  • 2 tablespoons capers
  • 8 sprigs thyme
  • 6 sprigs dill
  • 1 head garlic, roasted, peeled, and separated into cloves
  • 1 teaspoon black peppercorns
  • 1/2 small fennel bulb, very thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons thyme leaves
  • 6 center-cut salmon fillets (3 to 4 ounces each, about 1 1/2 pounds)
  • 1 tablespoon flat-leaf parsley
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper (to taste)
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Lemon-Ricotta Fritters with Lemon Curd

Ingredients
  • 8 large egg yolks
  • 4 cups vegetable oil, for deep-frying
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cake flour
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon coarse salt
  • 4 large eggs
  • 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 pound ricotta cheese, drained
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
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Chilled Poached Apricots with Whipped Cream

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Sesame Asparagus

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Striped Bass with Ginger-Lime Sauce

Ingredients
  • 3 medium cloves garlic, peeled
  • 3 Thai bird chiles, or 2 serrano peppers
  • One 1 1/2-inch piece fresh ginger, peeled
  • 1/2 teaspoon ground-chile paste, or to taste
  • 2 tablespoons Asian fish sauce (nam pla)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons sugar
  • Four 8-ounce boneless striped-bass fillets, skin on
  • 2 tablespoons vegetable oil
  • 2 scallions, julienned
  • 1/2 medium carrot, julienned
  • 5 sprigs cilantro
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Joan's Chremslach

Ingredients
  • 3 matzos, soaked in water and squeezed very dry
  • 2 tablespoons currants
  • 2 tablespoons almonds, coarsely chopped
  • 2 tablespoons dried apricots, coarsely chopped
  • 3 large eggs, separated
  • 1/4 cup matzo meal
  • 1/3 cup sugar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 pinch of salt
  • Kosher-for-Passover vegetable oil, for frying
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Easter Waffles Florentine

Ingredients
  • 3 cups whole milk
  • 1/4 cup white vinegar
  • 2 cups all-purpose flour
  • 1/4 cup coarse cornmeal
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs, separated, plus 1 large egg white
  • 1 1/2 cups sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 1/2 cups grated Gruyere cheese
  • 3 ounces fresh goat cheese, crumbled
  • 1/2 cup packed fresh flat-leaf parsley leaves, chopped
  • 3 tablespoons fresh chopped chives
  • 2 tablespoons fresh tarragon, chopped
  • Nonstick cooking spray
  • Sauteed Spinach
  • Poached Eggs
  • Lemony Hollandaise
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Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

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Spring Green Salad

Time:20 mins
Ingredients
  • 1/2 pound sugar snap peas, trimmed, strings removed
  • 5 ounces (6 cups) mixed salad greens
  • 5 scallions, thinly sliced diagonally
  • 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
  • 1/3 cup fresh basil, large leaves torn
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper
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