An egg can create many different textures depending on how it’s combined into a dish. For instance, it can be fluffed into a lofty meringue or basted onto a pastry to add an extra golden crunch. In this recipe, eggs are whisked into hot broth to create a creamy and luxurious spring soup.
Leeks are traditionally harvested in the fall and again in the spring after they’ve overwintered in the garden. Though typically used to add subtle notes of onion to other dishes, leeks are divine on their own. Paired with this simple, classically French dressing, Leeks Vinaigrette is elegant, easy, and makes the perfect side dish for a spring brunch or dinner.
Spring, would you just get here already?! Our patience is wearing thin during this long, fickle transformation out of winter. On the bright side, we’re being sated by this rich and comforting recipe. It’s perfect for a weeknight dinner and equally lovely for a dinner party--the single portions make the pie feel special.
A butterflied leg of lamb is wonderful crowd pleaser, and we love it as the centerpiece of an Easter or Passover feast. Here we’ve made it a little sweet, adding brandy-soaked dried fruit to the stuffing. Ask your butcher to butterfly a leg of lamb for you. The meat will end up boneless and relatively flat. Though fairly simple to cook well, this dish leaves a lasting impression: When sliced, the spiral of stuffing nestled within the roll of sweet, tender spring lamb is an impressive show stopper.