Spring

Canned artichoke hearts give this dish a Mediterranean flavor without the work involved in preparing fresh ones.

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

What to drink: Red wine that's both earthy and light — try a northern Rhône Syrah blend like Saint-Joseph.

Using multicolored carrots makes this beautiful side dish even more vibrant.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Unlike their larger siblings, baby artichokes have no thistly choke and are completely edible. Despite the name, they're fully mature.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

Ask your fishmonger to skin the salmon fillets for you.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.