Spring
Gribiche (Hard-Boiled Egg) Dressing
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
By Chris Morocco
Pickled Eggs
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
By Chris Morocco
Pasta With Baby Artichokes, Mascarpone, and Hazelnuts
The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.
By Andy Baraghani
Why You Should #cook90 in Spring
We're doing #cook90 again in May, and we want you to do it with us. Why? Because asparagus.
By David Tamarkin
Chicken and Artichoke Fricassée with Morel Mushrooms
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
By Molly Stevens
How to Eat Eggs for Dinner Every Night This Week
Eggs: they're not just for breakfast anymore. Here are five of our favorite easy, evening-worthy egg recipes.
By Anna Stockwell
Artichokes Braised in Lemon and Olive Oil
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
By Maggie Ruggiero
The Risotto Stir-In That Changes Everything
The new Tartine All Day cookbook has the secret to a super springy risotto you can actually make for company.
By Anna Stockwell
Take It Easy This Week With 5 Simple, Springy Dinners
These quick and healthy recipes are just the thing for spring.
By The Epicurious Editors
Easter Egg Cake with Strawberry Frosting
This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.
By Adrianna Adarme
Salmon Gefilte Fish Mold with Horseradish and Beet Sauce
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.
By Joan Nathan
Horseradish and Beet Sauce
An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.
By Joan Nathan
Roasted Beet Tzatziki Salad
This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.
By Nick Korbee
Giant Meringue (Pavlova Gigantata)
A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.
By Nick Korbee
This Easter Cake Looks Like a Nest But Tastes Like Strawberries
No need to hunt for the perfect Easter dessert. It's just hatched right here.
By Adrianna Adarme
How to Pull Off Our 4-Fork Easter Dinner Without a Hitch
Here's how to bring it all together smoothly, so you can enjoy the dinner as much as your guests.
By Anna Stockwell
4 New Cocktails (and Other Pick-Me-Ups) for Spring
These refreshing cocktails (and mocktails!) will open your eyes to the wonders of spring—even if it's still too cold outside to enjoy it.
By Joe Sevier
Spring Risotto
A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.
By Elisabeth Prueitt
Easy Vegetarian Dinners for Every Night of the Week
A week of healthy meat-free dinners to get ready for spring.
By Katherine Sacks
Rhubarb-Almond Cake
Stalks of pretty, pink rhubarb sit astride a tender, chewy-edged almond cake in this stunningly easy spring dessert.
By Alison Roman