Easter

Gluten-free but clearly not vegan, for whoever’s keeping track.

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

Ask your butcher for a whole leg, which will include part of the sirloin.

This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

Start with very cold cream and keep it chilled between whipping and serving.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

Use your favorite nut—or mixed nuts—in place of the cashews.

Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

Plus Rapoport shares his favorite, simple way to dress the first asparagus of spring.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

These mini tarts are double sealed for extra insurance.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.