Spring

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. ...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they...

Lamb is Kelly Liken’s favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes...

Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiche...

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp w...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...

This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...

Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes t...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...