1,230 spring recipes

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.

Buttermilk-soaked chicken thighs dredged in seasoned flour, pan-fried golden brown, and smothered in a tangy buttermilk pan gravy. Southern skillet comfort that'll have you reaching for seconds.

Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.

Rustic oyster milk soup infused with bay leaf, parsley, and celery. This comforting recipe feeds 4-6 with simple ingredients and a touch of cayenne heat. Budget-friendly using canned or fresh oysters.

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.