Savory scones for any meal.
When you make steak at home, don't forget the sides.
Now that you've made XO sauce, start flavor-flexing by using it in a simple citrus salad.
All the texture and flavor of a restaurant dish with none of the hassle.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
A light, bright, comforting celebration of spring
Not too sweet, with a taste just like spring.
A light and tangy ice cream that's as refreshing as it is delicious.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Three main ingredients, total springtime perfection.
Tender, bitter, herbaceous, and fresh above all else.
Spring asparagus, fresh from the frying pan.
Turn fresh fruit into a saucy ripple for ice cream.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Gimlet, meet Negroni.
Ring in spring with asparagus, kimchi, an egg, and Spam.
A richer, deeper, old-fashioned version of a famous French artichoke dish.
The julep, as it might be done south of the border.
Give cheap Easter candy new life in these ultra-dark chocolate cookies.
Poaching leads to light, clean flavors in both chicken and vegetables.
Mix things up with chewy apricots, cherries, and candied orange peel.
Spring is in the air, and these lighter, more refreshing recipes are in our minds.