FEATURED TASTEMAKER: SARAH COPELAND

Paprika-Roasted Chicken Halves with Spring Carrots
Paprika-Roasted Chicken Halves with Spring Carrots

A proper roast chicken is classic comfort food, yet a whole bird is all too easy to over- or undercook on a rushed weeknight. Roasting chickens in halves yields all the same crispy- skinned flavor but with a more even cooking time, yielding tender, succulent meat beneath the blistered skin. 

The simple paprika rub imparts loads of flavor, with almost no effort. Serve the roasted chickens straight-up (carved into quarters or smaller after cooking), or pull off the meat throughout the week to use as a flavorful filling for tacos or enchiladas, or to top rice bowls and salads.                                                                                                                

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Spring Mushroom Quiche
Spring Mushroom Quiche

There are many, many ways to enjoy mushrooms, but this is one of our favorites. Whether you’re a mushroom aficionado or a skeptic, give this quiche a try—the classic combination of mushrooms, shallots and thyme, topped with oozy Alpine cheese (Comté or Gruyère), melts beautifully into a quivering egg-based custard.

Of course, you can make pie dough from scratch, but if you need to get this on your table more quickly (and, just as important, more often!), having a prepared crust in your corner helps this come together in a jiff.

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Quick Pickled Cauliflower & Onions
Quick Pickled Cauliflower & Onions

These colorful pickled vegetables are just right for spring. Serve as part of a smoked fish board alongside tangy tzatziki and lightly toasted wholegrain sourdough for a perfect brunch or afternoon spread.

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Whole Steamed Artichokes with Harissa Aioli
Whole Steamed Artichokes with Harissa Aioli

Peeling artichokes and getting them ready for a warm steam bath always sounds harder than it actually is. In fact, the short steam time here makes up for any time you’ll spend prepping this beautiful spring offering for your family and friends.

Go the extra mile and make yolky aioli from scratch for an irresistible dipping sauce. Heat lovers will enjoy the stir-in of harissa, or you can swap it out for extra lemon zest if you prefer less spice.

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Lemon-Almond Cake with Candied Lemon
Lemon-Almond Cake with Candied Lemon

Come spring, just about everyone we know craves a bright, lemony sweet. Though we love the deep, puckery lemon finish of, say, a lemon bar, we find them a bit fussy and often sweeter than necessary. This cake, inspired by a classic from dessert queen Maida Heatter, delivers the same overtly lemony flavor but without the cloying sweetness, and with much less work. It’s also beautiful! 

We like to mix all-purpose flour with almond flour and fine cornmeal or semolina for a texture that’s irresistibly tender. Make sure to brush on the glaze while the cake is still warm, which helps it absorb. You can serve this cake unadorned—it’s delicious all on its own—but if you have the time, the finish of shingled candied lemons really sets this dessert apart.

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