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.

  • Strawberry Crème Brûlée Recipe

  • 5-Minute Creamy Cucumber Avocado Smoothie

  • 5-Minute Berry Avocado Smoothie with Greek Yogurt

  • Strawberry Banana Oat Smoothie

  • Garlic Fennel Roast Rack of Lamb

  • Honey Roasted Rainbow Carrots

  • Homemade Brioche Rolls

  • Grilled Steak with Peaches and Onions

  • Easy Lemon Bars with Shortbread Crust

  • Small Batch Strawberry Rhubarb Jam 

  • Blueberry Ice Cream (No Egg)

  • Grilled Shrimp Grain Bowl

  • Homemade Strawberry Shortcake

  • Apple Bacon Beer Bread Recipe

  • Soft Pretzel Knots Recipe

  • 20-Minute Rough Puff Pastry

  • Blackberry Bourbon Smash (No Simple Syrup)

  • Irish Cream Coffee

  • Easy Overnight Breakfast Casserole Recipe with Hash Browns

  • Charcuterie and Cheese Grazing Board

  • Homemade Cinnamon Twists

  • Brown Butter Garlic Mashed Potatoes

  • Beer Cheese Dip with Bacon

  • 20 Minute Panko-Crusted Rockfish Fillets