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Braised Lamb Shanks with Herb Salad
Braised lamb shanks are brushed with hot mustard sauces and crisped in a skillet before being served with a fresh her...
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Quick Skillet-Roasted Chicken with Spring Vegetables
Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.
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Roasted Honey-Dijon Salmon with Spring Vegetables
With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven.
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Chicken, Potatoes, and Leeks with Pine Nut Gremolata
For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks an...
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Buttery Shrimp with Peas and Potatoes
Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dil...
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Steak and Carrot Tacos
Just about everything served in a tortilla is better—even carrots! Here, small (not baby!) carrots are roasted with...
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Cod with Lemony Leeks, Snap Peas, and Herbs
Food writer Colu Henry gives cod the treatment it deserves in this recipe, paired with flavorful leeks cooked in whit...
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Mafaldine with Pea Shoot—Meyer Lemon Pesto
Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted ...
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Brothy Braised Chicken Thighs with Fennel and Pernod
Here, bone-in chicken thighs are browned then braised with fennel, leeks, and a bit of Pernod, which intensify the sn...
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Spring Puttanesca Pasta
Justin Chapple serves a fresh, seasonal take on traditional puttanesca pasta sauce, adding fresh chiles, spring onion...
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Braised Sausage and Fennel with Toasted Spices
With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring fl...
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Spring Vegetable Paella
The mushrooms, asparagus, spinach and peas in this paella make it especially appropriate for a spring dinner party.
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Seared Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing
Cookbook author Klancy Miller rounds out this springtime dish with more spring produce — seared endives and asparag...
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Crispy Chicken Thighs with Spice-Roasted Radishes
Seasonal radishes shine in this recipe, roasted with chicken thighs and served over fresh arugula. The best part? The...
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Palak "Paneer" with Pressed Fresh Ricotta
A little extra hands-off pressing time firms up fresh ricotta into a block that can be cut into paneer-like cheese. F...
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Crispy Grilled Lamb Pitas with Radish-Watercress Salad
The robust, fatty lamb here needs a fresh, zippy counterpoint, so it's served with a salad featuring three types of r...
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Chicken with Tarragon and Morels
Dried morels get a quick soak in hot water, which renders a super-flavorful broth that adds another layer of richness...
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Butter-Basted Scallops with Spring Greens and Snap Peas
Crisp-tender snap peas, spinach, and dandelion greens finish in the same pan as seared sea scallops for a truly sprin...
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Pasta with Asparagus and Mushrooms
Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this di...
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Salt-Cured Duck Breasts with Fava Beans and Sweet Peas
Chef Anne Quatrano has a simple trick for making these duck breasts juicy and flavorful: Just a few hours before pan-...
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Garganelli with Speck, Peas, and Scallion Cream
Sweet spring peas and garlicky sauce flood tubular garganelli pasta in this recipe, making each bite a surprise. Subs...
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Chicken Tagine with Artichoke Hearts and Peas
A spiced broth adds layers of flavor in this tagine recipe from the late, legendary chef Joël Robuchon. Artichoke he...
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Snapper Zarandeado with Cal-Mex Spring Salad
Guajillo chiles and soy sauce in the mayonnaise rub create a great spicy, extra-savory crust on this fish. Serve the ...