Easy Poached Pears
Poached pears are a charming, elegant dessert—and they're easy to make. Bosc pears, which hold their shape well when poached, are gently cooked in a mix of apple cider, lemon zest, cinnamon, and allspice—with black pepper adding a subtle kick. Once the pears are tender, they are removed from the poaching liquid. The liquid is cooked down until it's syrupy, then poured over the pears. A dollop of whipped cream or crème fraîche is all you need for serving, but a scoop of lemon sorbet is another delicious—and dairy-free—option.
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.
One-Pan Creamy Tuna Pasta
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Chicken Potpie with Phyllo Clusters
Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.
Hot Spinach Dip
This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.
Martha loves lemons, and her all-time favorite way to use them is in desserts—like this moist lemon cake recipe that features the citrus in every element. A yellow layer cake with lemon zest and juice in the batter is baked, then brushed with a simple lemon syrup, and sandwiched together with either whipped frosting or lemon curd. Top it with our Whipped Frosting and candied lemon slices—and enjoy!