1,230 spring recipes

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

A creamy mushroom sauce with no cream at all: the silky body comes from mushrooms blended smooth with a reduced, aromatic curry-and-rosemary stock. Light, dairy-free, and elegant over chicken, steak, or pasta.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Green bean and garlic soup with ten cloves of garlic, fresh thyme, and a beaten egg ribbon for body. A simple Mediterranean-style soup that comes together in 30 minutes.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.

Country Fried Chicken Steak with Cream Gravy recipe

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.

Classic Italian ziti tossed with tender steamed broccoli in a warm garlic, olive oil, and butter sauce finished with freshly grated Parmigiano-Reggiano. Simple, satisfying, and on the table in 45 minutes.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Vanilla-marinated fresh strawberries topped with a billowy meringue and whipped topping cloud. A no-bake, sugar-free dessert that feels indulgent at a fraction of the calories.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.