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Fried Artichoke Sandwich

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Author: Lauren Toyota

Ricotta Gnocchi with Asparagus, Peas, and Morels

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Author: Bon Appétit Test Kitchen

Lemon Curd with Berries

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

Author: Nick Nutting

Vietnamese Fried Spring Rolls

Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...

Author: Bich Minh Nguyen

Pineapple Glazed Ham

An easy Pineapple Glazed Ham recipe. If you buy a boneless ham, you'll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is...

Easter Bread (Tsoureki)

This whimsical bread is studded with dyed Easter eggs for a festive look.

Author: Melissa Roberts

Lemon Raspberry Cupcakes

Author: Janet Taylor McCracken

Orecchiette with Chickpeas

Author: Gina Marie Miraglia Eriquez

Spring Chicken Dinner Salad

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Author: Kat Boytsova

Ragout of Lamb and Spring Vegetables with Farro

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Author: Chef Seamus Mullen

Coconut Cod Chowder With Seasoned Oyster Crackers

Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.

Author: Molly Baz

Easy Fruit Tart with Pecan Cookie Crust

This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.

Author: Katherine Sacks

Pork and Asparagus Stir Fry

We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.

Author: Deb Perelman

Chicken and Artichoke Fricassée with Morel Mushrooms

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Author: Molly Stevens

Pappardelle with Chicken Ragù, Fennel, and Peas

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Author: Andy Baraghani