Sauteed Radishes with Mint

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You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

Spinach-Gruyere Souffle

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Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.

Strawberry Cheesecake Tartlets

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With this easy recipe you get to have your luscious strawberry cheesecake but in a perfect portion-controlled tartlet size. You can enjoy all of it too . . . without worrying about overindulging.

Pasta with Asparagus and Prosciutto

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This pasta is springtime in a bowl--use the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.

Buffalo Blue Burgers with Celery Slaw

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These buffalo burgers take their flavor inspiration from a classic American dish to create memorable barbecue fare.

Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

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The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.

Fusilli with Artichokes and Swiss Chard

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I love this dish. It's winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.

Green Pea Coulis

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Peas definitely fall into the "can't get better than fresh-from-the-garden" category. Here, they end up in a gorgeous, Kelly-green coulis.

Grilled Crostini with Fava Bean Spread

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This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

Strawberry-Rhubarb Crostata

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One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.