Spring

This recipe can be prepared in 45 minutes or less. When blood oranges are out of season, you can use any type of seedless orange.

A magnificent centerpiece for Easter dinner.

This recipe calls for giant 4 1/2- to 5-ounce prawns, which can be ordered from some specialty fish markets. If unavailable, substitute 24 large prawns.

This is a lovely, low-fat version of a classic English fruit dessert.

Here's another old-fashioned dessert that's on the come back trail.

"One evening my husband made fantastic asparagus roasted with olive oil," says Anne Graziano of New York, New York. "It prompted me to create this salad that features the asparagus, as well as Gruy
re cheese, apple and fresh greens."

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.

A beautiful and elegant dessert that has lots of great berry flavor.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.

This recipe can be prepared in 45 minutes or less.

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

Can be prepared in 45 minutes or less.

A composed salad that features all the bright and pretty colors of the season.

A leek puree adds rich flavor. This side dish is especially good with the Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.