Cuisine at home

Springtime is here, and we’re thrilled to usher in the sunshine, fresh fare, and celebrations that this blooming season brings. Whether spring means to you warmer walks to the chicken coop, mornings spent in the garden, meandering through farmers’ markets, or just finding your favorite produce finally in season at the market, this time of year has so much goodness in store. These pages are filled with in-season fruits and veggies incorporated into dishes to enjoy morning, noon, and night. We have a sweet spot for strawberries and can't wait to dig into those berry-filled goodies, and carrot cake is so tasty, we had to come up with even more ways to enjoy it. While few find themselves craving asparagus and beets, the dishes we’ve made with them just might…

Chocolate Mousse Makes 2 servings Fresh cherries or raspberries would also make great toppings on this creamy mousse. ¼ cup sugar¼ cup whole milk2 large egg yolks½ teaspoon instant espresso powder¼ teaspoon kosher salt4 ounces bittersweet chocolate, finely chopped2 tablespoons cold unsalted butter, cubed½ cup cold heavy whipping cream1 teaspoon vanilla extractGarnish: chopped fresh strawberries Whisk together sugar, milk, egg yolks, espresso powder, and salt in a large heatproof bowl. Place bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is thickened and an instant-read thermometer registers 160°, 3 to 5 minutes. Remove bowl from heat. Add chocolate and cold butter; whisk until melted and mixture is smooth. Let cool completely, about 20 minutes. Place cold cream and vanilla in a medium bowl; beat with a hand mixer…

Strawberry-Buttermilk Ice Cream Ice cream base can be made and refrigerated up to 3 days in advance. Makes about 2 quarts 2 cups heavy whipping cream2 cups whole buttermilk1 vanilla bean, split lengthwise, seeds scraped and reserved10 large egg yolks1 cup sugar¼ teaspoon sea saltStrawberry Sauce (recipe follows) Heat cream, buttermilk, and vanilla bean and reserved seeds in a medium saucepan over medium heat, stirring frequently, until simmering. Cook for 5 to 6 minutes; remove from heat. Whisk together egg yolks and sugar in a medium bowl until mixture is pale yellow and sugar starts to dissolve. Discard vanilla bean. Whisking constantly, add a splash of hot cream mixture to egg yolk mixture. Gradually add remaining hot cream mixture, whisking constantly. Stir in salt. Return cream mixture to saucepan, and cook…

Spring Panzanella Salad Tender asparagus is a lovely addition to this Tuscan-style bread salad. Makes 4 servings 6 cups water1 pound fresh asparagus½ cup fresh peas1 tablespoon plus 1¼ teaspoons kosher salt, divided6 cups ½-inch-cubed French bread (about 8 ounces)½ cup plus 2 tablespoons olive oil, divided1 tablespoon hot sauce*½ teaspoon ground black pepper2 tablespoons red wine vinegar1 tablespoon minced shallot1 tablespoon Dijon mustard2 cups heirloom cherry tomatoes (about 8 ounces), halved8 ounces feta cheese, cubed2 tablespoons chopped fresh mint1 (5-ounce) container spring mix lettucesGarnish: fresh mint leaves Bring 6 cups water to a low boil in a medium stockpot over medium-high heat. Add asparagus, peas, and 1 tablespoon salt; cook for 1 minute. Transfer to a bowl of ice water, and let stand for 5 minutes to cool. Cut asparagus lengthwise into…

Fish and Chips Fried with a fluffy beer batter and served with a Creole mustard sauce, this recipe is a fun spin on the popular British dish. Makes 4 to 6 servings ½ cup mayonnaise3 tablespoons Creole mustard2 tablespoons chopped capers1½ teaspoons fresh lemon juice2 tablespoons plus ½ teaspoon Creole seasoning, divided4 large russet potatoesVegetable oil, for frying1¼ cups all-purpose flour¼ cup cornstarch1 teaspoon baking powder1 (11.2-ounce) bottle beer4 (6-ounce) boneless skinless catfish fillets, cut into 4-inch piecesLemon wedges, to serve Combine mayonnaise, mustard, capers, lemon juice, and ½ teaspoon Creole seasoning in a small bowl. Cover and refrigerate until ready to use. Cut potatoes into 3x¼-inch pieces. Place in a large bowl with enough cold water to cover. Let stand for 10 minutes. Pour oil to a depth of 2 inches in…

Coconut Angel Food Cake with Seven-Minute Frosting Glossy frosting and crunchy toasted coconut add delicious texture to this cake. Makes 1 (10-inch) cake 10 large egg whites, room temperature1 teaspoon cream of tartar1 teaspoon vanilla extract½ teaspoon coconut extract1½ cups sugar, divided1 cup sifted cake flourSeven-Minute Frosting (recipe follows)4 cups sweetened flaked coconut, toastedGarnish: toasted sweetened flaked coconut Preheat oven to 325°. Place egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Beat in cream of tartar. Gradually add extracts and then 1¼ cups sugar, 1 tablespoon at a time, beating until combined. Increase mixer speed to high; beat just until stiff peaks form. Sift together flour and remaining ¼ cup sugar in a medium bowl. Sift one-fourth of flour mixture over egg white…