Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Sous vide cooking yields perfect rack of lamb, every time.
Mix things up with chewy apricots, cherries, and candied orange peel.
A classic recipe for artichoke hearts, from the heart of Italy.
When you make steak at home, don't forget the sides.
Spring is bright and green, and that's what this pasta should be, too.
Hearty vegetable soup, any way you like it.
The best of spring, on a plate.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
Asparagus tarragon soup that's bright and vegetal, with a velvety-smooth texture.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
The most refreshing seafood snack.
Turn spring vegetables into a creamy pasta sauce instead of soup.
Savory scones for any meal.
Give cheap Easter candy new life in these ultra-dark chocolate cookies.
All the texture and flavor of a restaurant dish with none of the hassle.
A steak for the true meat lovers.
Spring asparagus, fresh from the frying pan.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
Poaching leads to light, clean flavors in both chicken and vegetables.
Three main ingredients, total springtime perfection.
A good mint julep can't be rushed.
Spring is in the air, and these lighter, more refreshing recipes are in our minds.