Spring

This recipe originally accompanied Strawberry Basket Cake .

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

Perfect for the Jewish holiday, this flourless torte has an airy soufflé-like texture. The sauce adds a special-occasion touch.

Probably named for the Russian royal family, this dish gained popularity at San Francisco's Palace Hotel.

"My favorite lamb dish in recent memory was a lamb shank at Bistro 110 here in Chicago," writes Valerie Young of Chicago, Illinois. "The waiter told me that it was seasoned with cumin, coriander, and curry, then braised for a very long time." The secret to this recipe? The lamb marinates overnight in a fragrant oil-and-spice mixture. If you don't have a spice grinder or coffee grinder, use a mallet to crush the seeds in a resealable plastic bag.

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

Round out the picnic with a green bean salad, peaches, and biscotti.

This recipe yields more meringue squares than you'll need for the ice cream–filled napoleons. The extras can replace any that break — and they also make a delicious snack.

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

This is a quick, attractive dish, terrific with softly fried eggs for a spring weekend breakfast, as an appetizer for lunch or dinner, or as a side vegetable with roast chicken.

If you are using cherry tomatoes on the vine and get 1 large cluster, simply cut the vines into 4 clusters before grilling and serving with the lamb.

Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.