5 spring recipes to try this week

This tortellini soup is the perfect dish to transition us from the winter cold into the gently warmer spring. Both the deeply flavorful broth and the cheesy tortellini are cozy enough for winter, but light enough for the brighter months ahead— and the addition of early spring vegetables like peas, pea leaves, and asparagus give it a vibrant green color to match the...

Sometimes I crave a simple salad, full of flavor with few ingredients. I was inspired by a salad I had enjoyed at Terra in Century City. White and red Belgian endive leaves along with light green baby gem leaves were combined with thin, crisp pear crescents and creamy blue cheese crumbles.

Taquitos remind me of a less-messy version of crispy tacos. Traditionally, you make them by rolling tortillas around a savory filling and then…

Joseph’ s Day, March 19, in our family. St. Joseph is the patron saint of Sicily, home to my mother’ s relatives. A statue of St. Joseph loomed over tables brimming with pasta casseroles, homemade breads, long-cooked vegetables, oranges and dry, anise-flavored cookies.

Granola gained popularity during the health-food movement of the’ 60 s, then quietly retreated, and in the past few years has come back in fashion. Today you will find upscale bakeries and restaurants that sell personalized versions, each with their own mix of nuts, fruits and grains. When Passover comes, most grains are not allowed to be eaten.