Savor Spring Dish-of-the-Day

1309 Kale and Caramelized Onion Grilled Cheese

Photo: Brian Woodcock

Savor and share spring recipes throughout the month of April.

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Shaved Asparagus Salad with Manchego and Almonds

Photo: Brian Woodcock

View Recipe: Shaved Asparagus Salad with Manchego and Almonds

You don't need to cook asparagus to savor its unique, slightly grass flavor. Here it's delivered au naturel: shaved raw into delicate, elegant curls; dressed in zesty vinaigrette and creamy egg yolk; and punched up with crunchy nuts and salty Spanish cheese.

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Creamy Artichoke and Asparagus Lasagna

Photo: Rob Culpepper

View Recipe: Creamy Artichoke and Asparagus Lasagna

Lemon rind brightens the sauce, making for a more delicate lasagna. To save salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.

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Grilled Chicken and Pineapple Sandwiches

Oxmoor House

The caramelized pineapple has a mellowed flavor and softness that’s perfect in this sandwich. A squeeze of lime is all you need to flavor everything.

View Recipe: Grilled Chicken and Pineapple Sandwiches

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Carrot Cake Cookies

Photo: Randy Mayor

Based on the classic whoopie pie, these soft sandwiches provide all the pleasures of traditional carrot cake in a fun-to-eat package, including the thick, tangy cream cheese frosting—especially the cream cheese frosting. They pack up easily; just stack between wax paper so they won't stick together. Give a batch to your neighbor, your kid's teacher, or the person hosting Easter brunch. And don't forget to make a batch of your own; it would be a shame not to enjoy them yourself.

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Spring Pasta with Morels

Photo: Randy Mayor

View Recipe: Spring Pasta with Morels

Fresh morels yield a smoky flavor in a mushroom that has a pleasing honeycomb texture. Because woodland debris collects in the honeycombs, you’ll want to clean morels with a quick dunk-and-swish in a bowl of water.

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Salmon Salad on Arugula

Photo: Iain Bagwell

View Recipe: Salmon Salad on Arugula

One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

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Layered Strawberry-Coconut Panna Cotta

Photo: Brian Woodcock

View Recipe: Layered Strawberry-Coconut Panna Cotta

This sweet, creamy treat is a festive, elegant showcase for everyone's favorite spring fruit: ripe, juicy strawberries, served up two ways — sliced and macerated and cooked into a ruby-red jelly.

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Pan-Roasted Artichokes with Lemon and Garlic

Photo: Brian Woodcock

View Recipe: Pan-Roasted Artichokes with Lemon and Garlic

With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.

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Grilled Chicken with Spicy Rhubarb-BQ Sauce

Photo: Brian Woodcock

View Recipe: Grilled Chicken with Spicy Rhubarb-BQ Sauce

When you think rhubarb, you may only think pie, but that's selling it short: The rosy stalk packs enough bright tanginess to transform a variety of dishes. Here, paired with smoky heat and sweet tomato, it makes homemade BBQ sauce sing.

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Roasted Baby Beets wih Creamy Goat Cheese Dip

Photo: Brian Woodcock

View Recipe: Roasted Baby Beets with Creamy Goat Cheese Dip

Sweet, earthy baby beets have a natural affinity for ingredients like tangy goat cheese and peppery horseradish. The flavors in this dish are every bit as vibrant as the color.

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Fresh Raspberry Lemonade

Photo: Marcus Nilsson

View Recipe: Fresh Raspberry Lemonade

Cool off with our delicious raspberry lemonade recipe—perfect for a family gathering or picnic.

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Creamy Asparagus, Herb & Pea Pasta

Photo: Christopher Testani

View Recipe: Creamy Asparagus, Herb & Pea Pasta

This creamy springtime pasta dish is quick yet impressive. Use bacon in place of pancetta for a smoky hit.

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Pineapple-Coconut Tapioca

Photo: Oxmoor House

View Recipe: Pineapple-Coconut Tapioca

Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fresh pineapple.

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Sweet and Tangy Slow Cooker Brisket

Photo: Randy Mayor

View Recipe: Sweet and Tangy Slow Cooker Passover Brisket

Thanks to the slow cooker, this classic seder dish can slowly simmer to perfection. Start the brisket at the beginning of your Passover seder preparations—it will have rested and will be ready to slice by the meal portion of the evening.

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Grilled Peanut Butter and Banana Split Sandwich

Photo: Becky Luigart-Stayner

View Recipe: Grilled Peanut Butter and Banana Split Sandwich

This fun, kid-friendly indulgence was a hit at taste testing and received our highest rating. The recipe, featuring banana, strawberry, pineapple jam, peanut butter, honey, and chocolate, can easily be multiplied to make as many sandwiches as you need.

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Ruby Port and Rhubarb Risotto with Sugared Strawberries

Photo: Randy Mayor

View Recipe: Ruby Port and Rhubarb Risotto with Sugared Strawberries

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.

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Flatbread With Pancetta, Mozzarella, and Asparagus

Photo: Randy Mayor

View Recipe: Flatbread With Pancetta, Mozzarella, and Asparagus

Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandolin to slice the asparagus, or just cut it into 2-inch pieces.

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Pappardelle with Lemon, Baby Artichokes, and Asparagus

Randy Mayor

View Recipe: Pappardelle with Lemon, Baby Artichokes, and Asparagus

Beautiful ribbons of pasta intertwine with fresh spring vegetables in a light citrusy dressing. Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

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Asparagus With Chanterelles and Hazelnuts

Photo: Randy Mayor

View Recipe: Asparagus With Chanterelles and Hazelnuts

For a nutty, earthy, savory-sweet twist to your asparagus, add some sliced chanterelle mushrooms and chopped toasted hazelnuts.

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Easter Egg Baskets

Photo: Randy Mayor

View Recipe: Egg Baskets

Happy Easter from the Cooking Light family to yours! What better way to add panache to Easter brunch than with these adorably edible egg baskets? For best results use refrigerated shredded hash browns, but you can also match the pastel hues of Easter by mixing the hash browns with carrots, beets, or zucchini.

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Classic Menu: Carrot Soup with Yogurt

Photo: Sang An

View Recipes: Carrot Soup with Yogurt

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

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Raspberry-Mint Ice Pops

Photo: Randy Mayor

Happy Earth Day! In honor of this important occasion, we decided to go with a vegan dessert. This tart treat is a fun break from your usual super-sweet pop. Even better? It only needs five ingredients.

View Recipe: Raspberry-Mint Ice Pops

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Spring Vegetable Penne with Lemon-Cream Sauce

Photo: John Autry

Springtime means it's time for peas! If you can find them, use shelled fresh English peas instead of frozen for this delicious, spring pasta dish.

View Recipe: Spring Vegetable Penne with Lemon-Cream Sauce

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Spinach and Parmesan Soufflés

Photo: John Autry

Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

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Raspberry-Rhubarb Pie

Photo: Randy Mayor

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

View Recipe: Raspberry-Rhubarb Pie

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Radish and Arugula Crostini with Brie

Photo: Iain Bagwell

View Recipe: Radish and Arugula Crostini with Brie

The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.

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Spring Garden Salad with Chicken and Champagne Vinaigrette

Photo: Iain Bagwell

View Recipe: Spring Garden Salad with Chicken and Champagne Vinaigrette

Hit up the farmers' market for the freshest spring veggies. You can also try the dish with shrimp, salmon, or pork in place of chicken.

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Ricotta-Strawberry Napoleons

Photo: Romulo Yanes

View Recipe: Ricotta-Strawberry Napoleons

Crisp sheets of sugared phyllo, creamy ricotta and honey, and showstopping strawberries combine to create a delightful dessert that everyone will be sure to love. Seconds, please!

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Linguine with Garlicky Kale and White Beans

Photo: Brian Woodcock

View Recipe: Linguine with Garlicky Kale and White Beans

This dish gets its flavor from loads of chopped fresh garlic. We recommend serving it with toasted baguette slices and a glass of white wine.

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Kale and Caramelized Onion Grilled Cheese

Photo: Brian Woodcock

View Recipe: Kale and Caramelized Onion Grilled Cheese

Let veggies in on the grilled cheese action with this gooey sandwich recipe.

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Savor Spring Dish-of-the-Day

1 of 30

Shaved Asparagus Salad with Manchego and Almonds

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Creamy Artichoke and Asparagus Lasagna

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Grilled Chicken and Pineapple Sandwiches

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Carrot Cake Cookies

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Spring Pasta with Morels

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Salmon Salad on Arugula

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Layered Strawberry-Coconut Panna Cotta

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Pan-Roasted Artichokes with Lemon and Garlic

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Grilled Chicken with Spicy Rhubarb-BQ Sauce

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Roasted Baby Beets wih Creamy Goat Cheese Dip

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Fresh Raspberry Lemonade

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Creamy Asparagus, Herb & Pea Pasta

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Pineapple-Coconut Tapioca

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Sweet and Tangy Slow Cooker Brisket

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Grilled Peanut Butter and Banana Split Sandwich

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Ruby Port and Rhubarb Risotto with Sugared Strawberries

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Flatbread With Pancetta, Mozzarella, and Asparagus

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Pappardelle with Lemon, Baby Artichokes, and Asparagus

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Asparagus With Chanterelles and Hazelnuts

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Easter Egg Baskets

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Classic Menu: Carrot Soup with Yogurt

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Raspberry-Mint Ice Pops

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Spring Vegetable Penne with Lemon-Cream Sauce

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Spinach and Parmesan Soufflés

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Raspberry-Rhubarb Pie

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Radish and Arugula Crostini with Brie

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