A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A fish burger worthy of the burger name.
For buttery morel mushrooms, a simple treatment is best.
Hearty vegetable soup, any way you like it.
A steak for the true meat lovers.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
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.
Turn spring vegetables into a creamy pasta sauce instead of soup.
A light and tangy ice cream that's as refreshing as it is delicious.
Sweet, minty, and subtly spiced.
Sous vide cooking yields perfect rack of lamb, every time.
A light and refreshing pineapple ice cream that tastes like sorbet.
The classic flavors of spring.
The most refreshing seafood snack.
A classic recipe for artichoke hearts, from the heart of Italy.
A good mint julep can't be rushed.
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
Spring is bright and green, and that's what this pasta should be, too.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
Now that you've made XO sauce, start flavor-flexing by using it in a simple citrus salad.
Spring is in the air, and these lighter, more refreshing recipes are in our minds.