Spring Vegetable Terrine

Packed with herbs and veggies, this terrine is spring incarnate. (By Stéphane Reynaud)

Goat Cheese Toasts with Asparagus-Mushroom Ragu

Creamy asparagus-and-mushroom ragu tops crunchy toasts slathered with goat cheese. (By Kate Ramos)

Passover Orange Angel Food Cake with Strawberries

A sweet, citrusy cake made with kosher ingredients. (By Amy Wisniewski)

Twinks

Our version of perhaps the most famous snack cake of all time has a richer filling. (By Adrienne Handler)

Chocolate Ding-a-Lings

Vanilla cream oozes out the bottom, just like in the original. (By Adrienne Handler)

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)

Strawberry Whipped Cream Cake

Strawberries pair with mascarpone, sweet whipped cream, and a light chiffon cake with a hint of lemon. (By Amy Wisniewski)

Crawfish Boil

Why not do your own boil? (By Adapted from Gregg Sedotal)

Soft Pretzel Rolls

Tastes like a pretzel, looks like a roll. (By Aida Mollenkamp)

Marinated Mushrooms

The longer these fungi sit in their lemon and herb marinade the better. (By Amy Wisniewski)

Bockwurst Sausage

Arguably the most popular German sausage. (By Kate Ramos)

Chopped Fava Bean Crostini with Pecorino

With lemon, mint, and black pepper. (By Regan Burns)

Peach Upside-Down Polenta Cake with Peach Syrup

A heavenly dessert that’s the essence of summer. (By Stu Stein)

Orange Angel Food Cake with Strawberries

This light, sweet dessert is known as “pillow cake” here at CHOW. (By Amy Wisniewski)

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess. (By Aida Mollenkamp)