Spring: Seasonal Foods and Recipes

A whole spit-roasted lamb is the classic Easter feast for most Greeks. But this recipe for roast leg of lamb with potatoes is popular too. It is just as tasty, yet simpler to prepare and more suitable for smaller gatherings. The variation with artichokes makes the dish a full meal. Read more »

Aguas frescas are fresh fruit drinks that are very popular all over Mexico. These refreshing beverages are typically served from large barrel-shaped glass containers. Some of the more traditional varieties are watermelon, cantaloupe and strawberry. Read more »

Enjoy this spring and summer dessert, so refreshing in its simplicity. Bärkräm is a creamy berry pudding from Sweden that can be made with blackberries, strawberries, gooseberries, or any berries in season. Read more »

Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children. They are an extra treat when a layer of marshmallows is baked and browned on top. At Easter, chick- or rabbit-shaped and colored marshmallows called "Peeps" are sometimes used. Read more »

Clafouti originated in the Limousin region of France is often served as a breakfast dish, and can be made with all sorts of fruits. But cherries are classic. Cherry clafouti is traditionally made without first pitting the cherries. Read more »

Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular with immigrants from Ireland in the 19th century. The word "corned" comes from the Old English for "grain" or "pellets," and pellets of salt were originally used to cure the beef for this dish. These days corned beef is usually sold brined in vacuum-packed bags with a spice packet for flavoring. A variation of the dish with root vegetables makes up a New England boiled dinner. A Canadian version is served with pease pudding. Read more »

Ga xao sa, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy chicken recipe, with all of the bright flavors of that Southeast Asian nation. Read more »

Even though this dish--known as ballymaloe, or stobhach gaelach in the Irish language--is very basic and has its origins in hard times, it is quite simply delicious. In the old days, this hearty stew was made with simple mutton neck bones and meat scraps for flavor. Sometimes mutton or young goat meat was used. In the last few decades it has become much more common to use milder flavored lamb. Read more »

Lassi is a cooling yogurt beverage originally from the northern part of India. Traditionally lassi is unsweetened and has a pinch of salt and some spices mixed in. More recently, sweetened fruit lassis have become very popular drinks, both in India and around the world. Read more »

Lemonade and its basic theme of lemon juice, sugar and water is a popular drink around the world. It is a summertime favorite in the United States, where ramshackle stands selling glasses of the sweet-tart beverage are a favorite way for children to earn a little spending money. Read more »

This popular after-dinner liqueur from the south of Italy is classically made with lemons from the Isle of Capri. Families all along the Amalfi Coast make their own with lemons from backyard gardens. Read more »

Matzo brei (pronounced MAHT-zuh bree, or MAHT-zuh breye) is a tasty and easy breakfast dish and is a good way to use up leftover matzot after Passover. And kids love it. Every family has their own way of making this dish. The biggest dispute seems to be whether sweet or savory is best. It's up to you to decide. Sometimes spelled matzah brei. Read more »

Sour cherry soup is enjoyed by Hungarian families as cherries come into season in late spring and early summer. Each family has its own favorite recipe. Also known as meggykeszőce. Read more »

Serve picado de rábano as a refreshing side salad for Guatemalan meals. Adding chicharrones, or fried pork rinds, turns it into a salad called chojin. Read more »

Risi e bisi is favorite springtime dish in the Veneto region of northern Italy. It is a thick soup, not a risotto, so you should add enough stock to keep its consistency somewhat loose. And try to use fresh peas if you can. They make a much more flavorful dish and give it a brighter green. Read more »

Strawberry shortcake is a classic American early summer dessert. It comes together quickly and easily and is the perfect way to finish a picnic in May or June. Read more »

Tire sur la neige (draw on the snow) is an old-fashioned treat in Québec, also known as tire d'érable or la tire. It is made in the late winter and early spring as the maple syrup harvest begins and snow is still on the ground. Long wooden troughs are filled with snow over which is poured boiled and reduced maple syrup, chilling it to a taffy-like consistency. The taffy is then rolled up on wooden sticks and eaten. As the Québecois say, "Attention aux dents!" Read more »