Mediterranean Grilled Salmon with olive-tomato relish and lemon beurre blanc

Burrata with pistachio pesto, arugula, and pickled cherries

Scallop Crudo

Mussels for Betty

Spring Comes to Catbird Cottage

Fromage Blanc with English Peas, Breadcrumbs, and Artichoke Vinaigrette

Jacques Pépin’s Roast Leg of Lamb with Garlic

Butter-Browned Fiddleheads

Mixed Berry Galettes

Spring Asparagus Soup

Lemony Roasted Asparagus

Colorful Crunch Salad

Fresh Fish Tacos

Breakfast Burrito Bar

Ahi Tuna Tartare

Alice Waters’ Carrot Soup

Mint Melon & Cucumber Smoothie

Hibiscus Mimosas

Gluten-Free Blueberry Honey Custard Pie with Rhubarb Sauce

Lamb, Clams, and Orecchiette

What’s in Season: Spring 2018

Raspberry-Rhubarb Jam

Cucumber Roll Ups

Frisee aux Lardons

Radish Snacks

Spring Carrot and Asparagus Salad

French Carrot Salad

Irish Quick Bread

Strawberry-Rhubarb Mini Tarts

Asparagus Bisque

Carrot-top Pesto

Lemon Risotto with Sauteed Fresh Fava Beans

Rhubarb Galette

Spring Pea and Mint Crostini

Spring Onion Pizza

Asparagus Pesto Puree