Spring

Apple-Rhubarb Crisp

Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.

Roasted Asparagus and Red Onion Quesadillas

Crab Meat Stuffed Artichoke Salad

Spring Greens with Roasted Beets and Blood Oranges

Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna on Pasta Shells

In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

Brisket with Dried Apricots, Prunes, and Aromatic Spices

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit, such as Zinfandel or Australian Shiraz.

Rack of Lamb with an Herb Crust

Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.

Artichokes with Garlic Saffron Sauce

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Ginger-Orange Strawberry Shortcakes

Tender shortcakes accented with fresh and candied ginger are delicious complements to the strawberry filling.

Snow Pea and Sesame Rice Pilaf

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Grilled Vegetables with Cumin, Cilantro, and Salsa Verde

You might have to grill these in batches.

Frozen Vacherin Torte with Rhubarb Cream and Strawberries

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

Brisket with Herbed Spinach Stuffing

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Baked Artichokes Stuffed with Anchovies and Garlic

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

Strawberry Crème Caramel Tart

We slightly dried the small strawberries in this recipe so that their excess juice would not affect the crème caramel. We recommend using wild strawberries, as they do not need to be dried before using here. Both the crème caramel and the crust may be made ahead, but, to ensure a crisp crust and shiny caramel, do not invert the crème caramel onto the crust until shortly before serving.