Author: Shula Udoff
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Marla Share
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Elizabeth Falkner
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
Author: Anton Nocito
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Aglaia Kremezi
Author: Ivy Manning
Author: Lisa Fain
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
Author: Anne Byrn
Author: Ian Knauer
Author: Liza Schoenfein
Author: Sharon Ryan
Author: Joe Gannon
Author: Melissa Hamilton
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Bon Appétit Test Kitchen
Author: Abigail Kirsch
Author: Anna Stockwell
Author: Mollie Katzen
Author: Melissa Roberts
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Grace Young
Author: Terry Kirts