Foods by "Spring" category| Page 15

Perfect White Rice

Author: Douglas Rodriguez

Baby Spinach and Raspberry Salad

Winter Spice Cake with Caramelized Apple Topping

Bombay Fish Steamed in Banana Leaves

Roast Cornish Game Hen with Spring Vegetables

Spicy Chipotle Chicken Tostadas

Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).

Author: Nils Bernstein

Potato and Parmesan Gratin

Chocolate Dipped Macaroons

Pan Roasted Veal Chops with Arugula

Lemon Tarragon Roast Cornish Hens

Baked Halibut with Warm Sherry Onion Vinaigrette

Lamb Chops with Yogurt Mint Sauce

Gressingham Duck Breast with Rhubarb Sauce

Steak Tacos with Cilantro Radish Salsa

Meyer Lemon Bars

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

Author: Sara Kate Gillingham

Earl Grey Tea Ice Cream

Author: Laura O'Neill

Chocolate Mint Layer Cake

Thai Style Squid and Cucumber Salad

The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...

Author: Anna Stockwell

Heirloom Tomatoes with Bacon, Blue Cheese, and Basil

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Author: Molly Stevens

Sea Bass with Spicy Roasted Bell Pepper Sauce

Author: Marsha Klein

Pan Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique

Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk Dressing

Chocolate Raspberry Shortcakes

Crispy Salt and Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Asparagus Goat Cheese Tart with Tarragon

Fresh Pasta with Favas, Tomatoes, and Sausage

Author: Alex Palermo

Mussels with Parsley and Garlic

Sauteed Pork Chops with Mushrooms, Dill, and Sour Cream

Olive Crusted Rack of Lamb

Warm Mushroom and Stilton Salad

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

Shrimp with Shallot Tarragon Sauce on Wilted Spinach

Herbed Egg Salad Sandwiches

Sauteed Dandelion Greens

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...

Author: Gina Marie Miraglia Eriquez