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Sautéed Spicy Dandelion Greens and Onions

Author: Gina Marie Miraglia Eriquez

Orzo with Tomatoes, Feta, and Green Onions

Author: Giada De Laurentiis

Thyme Honey Glazed Ham

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful...

Author: Maggie Ruggiero

Rosemary and Thyme Braised Lamb Shoulder

Author: Gina Marie Miraglia Eriquez

Asparagus and Mushroom Tarts

Author: Betty Rosbottom

Pizza Rustica

Author: Gina Marie Miraglia Eriquez

Coconut Key Lime Sheet Cake

Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes

Author: Katherine Sacks

Buttery Leeks with Parmesan and Thyme

Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of...

Author: Greg Lofts

Roasted Spring Vegetables

Author: Bon Appétit Test Kitchen

Lemon Pannacotta with Lemon Marmalade

Author: Jimmy Bannos Jr.

Lemon and White Chocolate Mousse Parfaits With Strawberries

Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries,...

Author: Betty Rosbottom

Mascarpone, Ham, and Asparagus Tart

Author: Annabel Langbein

Potato and Parmesan Gratin

Author: Oriana Neri

Wheat Germ Scones with Dried Fruit and Nuts

Author: Bon Appétit Test Kitchen

Vanilla Mousse Meringues and Fresh Berries

Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.

Author: Colin Cowie

Ramp and Buttermilk Biscuits with Cracked Coriander

Author: Bon Appétit Test Kitchen

Easter Bread Dolls (Pupi or Titola)

Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made...

Author: Lidia Bastianich

Giant Meringue (Pavlova Gigantata)

This giant toasted meringue is topped with whipped cream, Mezcal-macerated strawberries, and toasted coconut.

Author: Nick Korbee