Betty Rosbottom

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

This pecan-studded chocolate spice-cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.

A spring herb butter makes the lamb fresh and lively. Be sure to reserve 1/4 cup of the butter for flavoring the Garland of Spring Vegetables .

Saffron gives the couscous a gorgeous yellow color.

A pretty ring of seasonal veggies to surround the leg of lamb.

A simple but sophisticated starter: Puff pastry squares are topped with a bright spring mixture of asparagus spears, fresh shiitakes, and crème fraîche.

Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.

A fun twist on tradition— cornbread stuffing molded into muffins.

With its pure flavor, this firm and simply seasoned flourless cornbread is perfect for use in stuffings. It's also delicious toasted, spread with butter, and drizzled with honey.

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dressing.

Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.

A super-easy compound butter features the flavors of the classic French sauce without the fuss. The butter tops the lamb chops and is stirred into the Smashed Fingerling Potatoes.

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible — just like its namesake cocktail.

Serve with crusty French bread for a starter, light lunch, or supper.

Goat cheese and mint make for a special springtime version of bruschetta. Serve these on a platter as an appetizer, or offer them alongside the Radicchio Salad .

This recipe is an accompaniment for Pear and Fig Strudels with Ginger Cream.