Spring

Spring cooking is about the shift away from the heavy braises and root vegetables of winter and toward the first fresh ingredients of the year.

Asparagus arrives and it belongs in a stovetop risotto or roasted in foil until just tendercrisp. Strawberries show up at the farmers market and go straight into shortcake or a small batch rhubarb jam while the window is open. Fresh mint is growing again, which means the juleps and mojitos are back. This is also the season for rack of lamb, Easter entertaining, and the kind of light grilled proteins that remind you why you missed cooking outside.

  • Grilled Greek Lemon Chicken Kabobs

  • Pavlova Wreath with Raspberry Coulis

  • Easy Mint Julep with Mint Simple Syrup

  • Glazed Strawberry Brownies (made with Frozen Strawberries)

  • Honey Garlic Carrots

  • 15-Minute Guinness Gravy

  • 5-Minute Empress Gin Sour Cocktail

  • Slow Cooker Pork Shoulder with Mustard BBQ Sauce

  • 5-Ingredient Vanilla Creme Brûlée Recipe

  • Stovetop Shrimp and Asparagus Risotto

  • Garlic Knots

  • Pavlova (Crisp Meringue Shell, Chewy Marshmallow Center)

  • Lamb Shepherds Pie with Red Wine Gravy

  • No-Chill French Toast Casserole with Maple and Cardamom

  • Lime Simple Syrup

  • Creamy Mashed Potatoes

  • Veggie Quinoa Salad with Homemade Greek Vinaigrette

  • Easy Oven Bacon

  • Peach Crumble Bars

  • Easy 20 Minute Croissant Breakfast Casserole

  • Summer Orzo Salad

  • Kiwi Pear Green Smoothie

  • 5-Minute Creamy Dreamy Strawberry Peach Smoothie

  • Tropical Green Smoothie with Kiwi & Mango