Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Kristine Kidd
Author: Abigail Johnson Dodge
Author: Michael Chiarello
Author: Melissa Hamilton
Author: Jill O'Connor
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Tasha de Serio
Author: Sisi Carroll
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
Author: Marcy Goldman
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will...
Author: Anna Stockwell
Author: Karen DeMasco
As the temperature rises, our cocktails get lighter. Welcome spring with this refreshing spritz that uses Aperol, Campari's less bitter and potent cousin.
Author: Matt Duckor
Author: Ursula Ferrigno
Author: Victoria Granof
Author: Norman Van Aken
Author: Tracey Seaman
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
Author: Maria Samples
Author: María A. Alvarado-Gómez
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie