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Lamb and Barley Soup

Author: Sharon Ryan

Green Bean Niçoise Salad

Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs

Author: Katherine Sacks

Artichoke and Mushroom Frittata

Author: Molly Stevens

Carrots and Leeks

Author: Ian Knauer

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Steak and Spring Vegetable Stir Fry

To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Author: Claire Saffitz

Fresh Lime Margarita

Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.

Asparagus with Herbed Goat Cheese Sauce

Author: Susan Herrmann Loomis

Rhubarb Compote

Author: Mary Cech

Kansas City Sweet and Smoky Ribs

Author: Steven Raichlen

Bacon and Swiss Chard Pasta

Author: Bon Appétit Test Kitchen

Provençal Roasted Garlic Braised Breast of Veal with Springtime Stuffing

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Author: Jayne Cohen