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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...
Quick Skillet-Roasted Chicken with Spring Vegetables
Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.
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.
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...
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...
Steak and Carrot Tacos
Just about everything served in a tortilla is better—even carrots! Here, small (not baby!) carrots are roasted with...
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...
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 ...
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...
Spring Puttanesca Pasta
Justin Chapple serves a fresh, seasonal take on traditional puttanesca pasta sauce, adding fresh chiles, spring onion...
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...
Spring Vegetable Paella
The mushrooms, asparagus, spinach and peas in this paella make it especially appropriate for a spring dinner party.
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...
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...
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...
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...
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...
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...
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...
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-...
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...
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...
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 ...