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Asparagus with Cream Sauce

Author: Edna Lewis

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...

Author: Tasha de Serio

Deviled Quail Eggs

Author: Sheila Lukins

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

Irish Cheddar and Stout Fondue

Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.

Author: Bon Appétit Test Kitchen

Tomato, Onion, and Roasted Lemon Salad

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Author: Yotam Ottolenghi

Decadent Fudge Brownies

Author: Marcy Goldman

Asparagus and Avocado Salad

Author: Jim Lahey

Rhubarb and Strawberry Compote with Fresh Mint

Author: Bon Appétit Test Kitchen

Scallops with Leeks and Lemon Butter Sauce

I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.

Author: Normaone

Easter Lamb Soup

Author: Aglaia Kremezi

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...

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

Lemon Raspberry Cupcakes

Author: Janet Taylor McCracken

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