A Spring Palate

The arrival of spring promises a fresh new palate of colors, tastes and textures, and plates as pretty as pictures. Fading from the canvas are the earth-tone stews and roasted root vegetables. Tender crisp is now de rigueur, not fall-off-the-bone, fork tender.

Reflecting these seasonal tastes, Easter dinner heralds spring with a pastel spread of rosy ham, pink lamb, asparagus hollandaise, and lemon meringue pie. A festive side dish that will look much prettier on the plate than mashed potatoes is the following rice recipe.

With Thanksgiving over, pie crust pressure is off. Whew.

Popovers Upon Rising

By CYNTHIA COWAN

The Friday night after Thanksgiving is the busiest night of the year for restaurants. Even though there is a fridge full of leftovers, many opt out of the kitchen in favor of reservations. When guests tend to stick around until Sunday, there is plenty of time for leftovers anyway. Except at breakfast. A turkey wing with the morning coffee just won’t fly.

Sweet Nut Things

By CYNTHIA COWAN

Do not read any further if moderation is something you continually struggle with. If too much of a good thing is not a concept that you are familiar with, turn back now. The following recipe yields a nut that will bring you to your knees and have you praying to a higher power. They are that good.