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Spring

Strawberry and Rhubarb Parfaits

Offer cookies alongside this dessert.

Turkey Cutlets with Springtime Vegetables

Marinate thinly sliced radishes and sweet onions in a Sherry vinaigrette for a side salad. Serve coarsely mashed potatoes with the turkey, and for dessert, layer strawberry ice cream with sugared strawberries in large wineglasses.

Artichokes with Scallion Tomato Vinaigrette

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

White Chocolate Easter Cake with Strawberries

This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.

Gingered Rhubarb with Vanilla Ice Cram

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

Passover Chremslach

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

Rhubarb Rosemary Jelly

This recipe can be prepared in 45 minutes or less. This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

Spring Vegetable Sauté

Active time: 40 min Start to finish: 40 min

Rhubarb Streusel Cakes

Active time: 25 min Start to finish: 45 min

Three Pea Stir-Fry

It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket. Active time: 30 min Start to finish: 30 min

White Asparagus with Truffle Vinaigrette

White asparagus has a delicate flavor that works especially well with our truffle vinaigrette, but try the dish with green asparagus, too.

Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil

Squash blossoms are extremely perishable; it's best to use them the day you buy them.

Open-Faced Apricot Pie

When ripe, fresh apricots have a velvety-soft deep golden skin with a faint blush and the most delicate flavor. When picked before maturity, the flavor is less than exciting but baking surprisingly intensifies the flavor even of the pallid ones, bringing them more toward the piquancy of dried apricots. Since baked aprictos are so vivid, I always bake them entirely open-faced in a pie. Glazing them with strained apricot preserves adds extra flavor and makes them glisten.

Grilled Marinated London Broil

Can be prepared in 45 minutes or less but requires additional unattended time.

Grilled Red Onions with Balsamic Vinegar and Rosemary

Can be prepared in 45 minutes or less.

Seared Shrimp with Warm New Potato Salad

This recipe was inspired by one from Odessa Piper, chef-owner of L'Etoile restaurant in Madison, Wisconsin.

Roasted Asparagus with Anise Seeds

Can be prepared in 45 minutes or less.
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