1,763 spring recipes

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.

Deep-fried ice cream balls coated in almond paste and graham cracker crumbs, served in a peach half with homemade vanilla sauce and chopped walnuts. A restaurant-style showstopper dessert.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

Cornish hens Provencal style braised with tomatoes, saffron, olives, leeks, white wine, and fresh herbs. A one-skillet French country dinner with golden-skinned game hens in 50 minutes.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.