These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.
Asparagus in a mustard-shallot dressing are grilled until soft. Thin slices of prosciutto, or ham, hit the heat to crisp then are crumbled over the spears.
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
Think cool, slightly bitter spinach leaves tossed in a dill, lemon juice, and oil vinaigrette atop a hot, tangy feta cheese tart. You’re welcome.
Almonds and cherries, a welcome match, come together in a rich, fragrant almond cream checkered with row upon row of wine-purple fruit atop crisp puff pastry.
Halibut with English peas, snap peas, pea shoots, green garlic, fava beans, and morel mushrooms. Uh, hello spring!
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
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