Easter

Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any heat from the raw radishes. Cheesemaker Mary Rigdon of Decimal Place Farm has been brining her goat's milk feta to order for us every week since Miller Union opened. If you have a local farmers' market that sells fresh cheeses, look there first for good-quality feta. I love the little pink, purple, or red garden variety radishes for this dip.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

These mini tarts are double sealed for extra insurance.

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

The pickled hard-boiled eggs are a great snack on their own—they're sold individually at Shed.

This recipe includes a little citrusy butter melted over the vegetables once they are out of the oven.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.