4,328 spring recipes

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.

Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.

Warm up your winter with this savory dish that will have you licking your lips after every bite.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Firm tomatoes hollowed out and stuffed with a garlicky breadcrumb filling spiked with cayenne, mustard, and Parmesan, then baked until warm and fragrant. A 30-minute side dish or appetizer that makes summer tomatoes shine.

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.