These are the special occasion dinners that bring that wow factor without requiring a culinary degree or a sink full of dishes.

Each recipe is designed to help the cook feel confident, and the table feel festive. Pick one for date night, serve one for guests, or rotate through the list anytime a celebration calls for something unforgettable.

1. Rack of Lamb

Rack of Lamb is the kind of centerpiece dinner that turns an ordinary evening into a full-on celebration, with bold flavor and a truly special feel. We break it down into easy-to-follow steps anyone can manage.

2. Creamy Lemon Chicken Piccata

When lemony, buttery comfort sounds just right, Chicken Piccata delivers bright flavor and an elegant finish that feels restaurant-worthy at home.

3. Seared Scallops

Seared Scallops make an instant impression with a fast cook time and a luxe, date-night feel. Plus, it's ready in minutes.

4. Chicken Marsala Pasta

Chicken Marsala Pasta brings cozy, classic flavor to the table, with a rich sauce that makes any meal feel like a celebration- it's fancy, but comes together in minutes. Also, try our traditional Chicken Marsala.

5. Seafood Pasta

If a dinner party needs one dish that feels extra, Seafood Pasta is a crowd-pleasing stunner for seafood lovers that’s both comforting and elegant.

6. Baked Salmon

Baked Salmon is an easy, dependable choice that still feels special, especially for holidays or a lighter celebration meal. Plus, my method couldn't be easier!

7. Short Rib Ragu

Short Rib Ragu is slow-simmered comfort that tastes like it came from a favorite Italian spot, making it ideal for meaningful gatherings.

7 Stunning Special Occasion Dinners That Taste as Good as They Look

Beef Birria

Mango Chutney

Tostadas

Torrijas

15 Fresh and Flavorful Recipes to Welcome the Spring Season

Restaurant-Style Beef Birria, Made From Scratch at Home

I genuinely cannot contain my excitement about this Beef Birria recipe, it's one of those dishes that makes you feel like a total rockstar in the kitchen. After testing this recipe more times than I can count, I finally nailed a homemade birria de res that rivals the best birria I've had at food trucks and restaurants in Arizona and California. The magic is in that deep red chile consomé. It's smoky, rich, and layered with flavor in a way that just stops you in your tracks. Whether you're making it as a cozy stew or loading it into crispy Birria Tacos, this is a recipe you will want to make again and again.

Try all of my Mexican recipes, like Tostadas, Pork Carnitas, Smothered Burritos, Pozole Verde, Tacos Al Pastor, Chilaquiles, or Tamale Pie!

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Beef Birria

The best Beef Birria recipe has a deeply flavorful braised beef simmered low and slow in a homemade red chile consomé broth. Serve it as a traditional Mexican stew or load it into crispy birria tacos.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 2 hours hours 55 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 6

Calories 450kcal

Author Lauren Allen

Cost 10

Equipment

• Pot
• Blender

Ingredients

• 3 lb beef chuck roast*
• 4 bone-in beef short ribs*
• 8 dried guajillo chile peppers*
• 3 dried pasilla chile peppers
• 2-3 dried arbol chile peppers*
• 5 roma tomatoes , quartered (about 1.5lb)
• 1 white onion , roughly chopped
• 1 head garlic (10-12 cloves)
• 1 Tablespoon whole black peppercorns
• 1 Tablespoon whole cumin seed (or 1 ½ teaspoon ground cumin)
• 1 Tablespoon Dried oregano
• 1 Tablespoon dried thyme
• ½ teaspoon whole coriander seeds (or ¼ tsp ground coriander)
• 4 or 5 whole cloves
• 1 teaspoon fresh minced ginger root
• 1 inch piece Mexican cinnamon stick* (or ⅛ teaspoon ground cinnamon)
• 2 tablespoons apple cider vinegar , or white
• 5 cups water , divided
• 2 bay leaves
• 1 Tablespoon kosher salt

For serving:

• 1 white onion , finely chopped
• 1 bunch of cilantro , chopped
• 2 limes , sliced
• Corn tortillas

US Customary – Metric

Instructions

• Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.
  3 lb beef chuck roast*
• Prepare dried chiles: Wearing gloves if desired, rinse the chiles, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).
  8 dried guajillo chile peppers*, 3 dried pasilla chile peppers, 2-3 dried arbol chile peppers*
• Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
  5 roma tomatoes, 1 white onion, 1 head garlic , 1 Tablespoon whole black peppercorns, 1 Tablespoon whole cumin seed , 1 Tablespoon Dried oregano, 1 Tablespoon dried thyme, ½ teaspoon whole coriander seeds , 1 teaspoon fresh minced ginger root, 1 inch piece Mexican cinnamon stick* (or ⅛ teaspoon ground cinnamon), 2 tablespoons apple cider vinegar, 4 or 5 whole cloves
• Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
• Add meat and simmer: Add 1 cup of water and 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is fall-off-the-bone tender.
  2 bay leaves, 1 Tablespoon kosher salt, 4 bone-in beef short ribs*
• Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.
• Serve: Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. If you want the broth thinner, add additional water or some beef broth. Add some shredded meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use the sauce and meat to make Birria Tacos!
  1 white onion, 1 bunch of cilantro, 2 limes, Corn tortillas

Video

Notes

Birria vs Barbacoa: Barbacoa originates from Central Mexico and is traditionally cooked in the ground in a hole for many hours. Birria originates from Jalisco, Mexico and is a saucier version that is submerged in a sauce for the cooking duration. This recipe is a shorter version that still yields a delicious result that is more accessible for an at home cook.

Meat: Regions in Mexico all prepare birria differently. Some use beef, goat, or lamb, which you could substitute in this recipe. Always use some bone-in meat, as bones add rich flavor to the broth.

Chile Peppers and Spice Level: The Guajillo and Passilla peppers are mild. Guajillo chiles are necessary for this recipe, but if you can't find passila, try substituting mulato chiles, or use 1-2 extra guajillo chiles and leave out the pasilla chiles. The arbol chiles are the hottest. For medium spice, remove the seeds. For very mild heat level, leave them out.

Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks common in the US, so be sure to use a small piece of Mexican cinnamon sticks for this recipe, so they blend well. Otherwise substitute ground cinnamon.

Birria Tacos: Use the shredded meat and consommé broth to make Birria Tacos or Quesabirria.

Make Ahead Instructions: This is a great recipe to make ahead and reheat another day. I like to make birria beef at least a day in advance and use the leftovers to make tacos or quesabirria.

Freezing Instructions: The cooked beef and sauce can be frozen in a freezer safe container for up to 3 months. Thaw overnight in the fridge.

Slow Cooker: Prepare recipe up to step 5. Add broth and meat to slow cooker and cook on LOW for 6 hours, until meat is tender.

Instant Pot: I think it's better, faster and easier to make Beef Birria on the stove, but here's an Instant Pot Beef Birria recipe if you're interested.

 

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 1356mg | Potassium: 1019mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 7mg

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I originally shared this recipe May 2022. Updated April 2026.

One Bite or Mango Chutney and You’ll Want It on Everything

Mango Chutney is one of those condiments that elevates any dish. This homemade recipe is so much better than anything you'll find in a jar at the store, and once you have a batch in your fridge, you'll start finding excuses to put it on everything. Trust me, I put this on grilled chicken, pork tenderloin, lamb, baked brie, spooned over cream cheese and served with crackers, on my charcuterie board, as a dip with pita bread, or even add a spoonful to my chicken salad. In Sri Lanka we noticed it's served with EVERY curry, rice and dahl meal. It's so versatile, delicious and easy to make.

Try more homemade sauces, like Ranch Dressing, Salsa, Mango Salsa, Peach Chutney, Teriyaki Sauce, BBQ Sauce, and Homemade Pancake Syrup!

How to make Mango Chutney:

Prep Mango: Peel and slice your mango into small pieces, ready my tips here for how to cut a mango!

Saute: Add onion and bell pepper in a skillet with oil then add ginger, garlic, and spices. Toss in the diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour.

Mash: Use a potato masher to mash the homemade chutney for a smoother consistency (optional). If you love this recipe, try my peach chutney too!

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Mango Chutney

This Mango Chutney recipe is packed with flavor from fresh mangos and spices, and is a fun accompaniment to many dishes.

Course Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 20

Calories 96kcal

Author Lauren Allen

Cost 6

Equipment

• Knife
• Peeler
• Potato Masher

Ingredients

• 1 Tablespoon canola oil
• 2 teaspoons fresh ginger , finely minced
• 2 cloves garlic , minced
• ½ cup red onion , finely chopped
• ½ cup red bell pepper , finely chopped
• 1 fresh red chili , seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes, to taste
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 4 large mangoes* , peeled and diced
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar , or white vinegar

US Customary – Metric

Instructions

• Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
  4 large mangoes*
• Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
  1 Tablespoon canola oil, ½ cup red onion, ½ cup red bell pepper
• Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
  2 teaspoons fresh ginger, 2 cloves garlic, 1 fresh red chili, 1 ½ teaspoons curry powder, ¼ teaspoon salt, 1 ½ cups granulated sugar, 1 cup apple cider vinegar
• Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.
• Store in the fridge for 1-2 weeks, frozen for months, or canned chutney (see instructions in notes) can be stored in the pantry up to a year.

Video

Notes

Yield: Makes a little more than 2 half pints.

Mango: I recommend champagne mangos for chutney, because of their smooth velvety texture, but you can use any type of mango.

Make Ahead instructions: Mango Chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.

Freezing Instructions: Store in a freezer safe container in the freezer for up to 6 months.

Canning Instructions: Pour the hot mixture directly into sterilized jars. Top with new, cleaned lids and rings and process in a water bath for 10 minutes (or a longer if at high altitude). Allow to rest at room temperature on your counter for 24 hours, then store in a dark, cool place for up to one year.

Uses for Mango Chutney:

• with Meat dishes (chicken, lamb, pork).
• As a glaze or marinade for chicken.
• Over Baked Brie or spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly.
• Add a scoop to chicken salad for sandwiches or spread on sandwiches or in a chicken gyro.
• As a condiment for your favorite Indian foods
• With homemade Pita Bread.

 

Nutrition

Calories: 96kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 31mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 588IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 0.2mg

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I originally shared this recipe May 2021. Updated February 2024 and April 2026.

On busy nights, we make Tostadas.

I love how quickly I can throw together this tostadas recipe and and everyone gets to build their own, which means no complaints from the picky eaters. You can buy store-bought tostadas to make them really conveniently, or use our homemade corn tortillas recipe to fry your own tostada shells.

I like to use a can of pinto beans instead of canned refried beans–I drain them, reserving some of the juice, and mash them with some garlic powder, cumin, and salt, to taste. Add some of the bean broth from the can until they're the right soft refried beans consistency. YUM! Homemade salsa is also a great addition here. The higher quality ingredients, the better they taste, but I love that you can use a lot of shortcuts with these to make them really quick and easy, too. If you haven't made tostadas at home yet, I promise this recipe will become a regular in your dinner rotation!

Try more of my Mexican recipes, like Pork Carnitas, Smothered Burritos, Baked Tacos, Mexican Pizza, or Cheese Enchiladas!

How to make a Tostada:

Bake or Fry Corn Tortillas (instructions for both in the recipe card notes), if not using store bought tostada shells.

Cook Beef: Brown the ground beef in a pan over medium heat. Use a meat chopper or wooden spoon to break it into small pieces until cooked through. Remove the grease then toss in the onion and seasoning, stirring and cooking for a few more minutes.

Heat Refried Beans: Make my homemade refried beans, or if you are using canned, add them into a microwave safe bowl or a small skillet over medium heat. Stir in a small scoop of sour cream and stir until warmed through.

Assemble: Take your tostada shell and spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef then sprinkle on lettuce, cheese, avocado, salsa, sour cream, and hot sauce. Enjoy immediately! If you love this recipe, make sure to try my crispy ground beef tacos!

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Easy Mexican Tostada

Our crispy Ground Beef Tostadas are a quick and easy Mexican dinner made with seasoned meat, refried beans, and fresh toppings, all ready in 30 minutes or less.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 10 tostadas

Calories 198kcal

Author Lauren Allen

Cost 14

Equipment

• Meat Chopper
• Pan

Ingredients

• 10 tostada shells (or soft corn tortillas, if making your own tostada shell)
• 1 can refried beans
• 1 lb ground beef ,( or substitute cooked shredded chicken, pork or beef)
• 1/4 onion , diced
• 1 Tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon EACH paprika and salt
• ¼ teaspoon EACH garlic powder, oregano, black pepper
• 1/2 head lettuce , finely chopped
• queso fresco (or other cheese)
• 1 large avocado
• Mexican crema (or sour cream)
• Salsa , pico de gallo or salsa verde

US Customary – Metric

Instructions

• Bake or Fry the corn tortillas, if not using store bought tostada shells. See recipe card notes.
  10 tostada shells
• Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease.
  1 lb ground beef
• Add onion and seasonings and cook an additional few minutes.
  ¼ onion, 1 Tablespoon chili powder, 1 ½ teaspoons cumin, ½ teaspoon EACH paprika and salt, ¼ teaspoon EACH garlic powder, oregano, black pepper
• Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream, or Mexican crema. Cook until warmed through.
  1 can refried beans, Mexican crema
• Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
  ½ head lettuce , queso fresco , 1 large avocado, Salsa
• Serve immediately.

Video

Notes

Make Ahead Instructions: Have everything prepped and stored separately in the fridge. When ready to eat, re-warm the meat and beans and assemble the tostadas.

Gluten Free Adaptation: Use gluten-free corn tortillas.

Refried Beans: Use pinto or black refried beans, or make my homemade refried beans to take it to the next level!.

Meat: any type of meat you like, or leftover meat you have on hand, including ground beef taco meat, cooked shredded chicken (rotisserie chicken works great!), shredded beef, pork carnitas.

How to Bake or Fry your own tostada shells:

Baked Tostada Shells:

1. Spray corn tortillas on both sides with oil based cooking spray.
2. Lay the tortillas in a single layer on top of a greased sheet pan.  Lightly sprinkle salt on the tortillas.
3. Bake them at 400°F for 5 minutes.  Then flip them over and bake them for an additional 5-10 minutes, or until the tortillas are crispy.

Fried Tostada Shells:

1. Heat about ¼ inch of vegetable oil in a medium, deep skillet.
2. Once the oil is hot, place one corn tortilla at a time in the oil and cook, flipping half way once it's lightly golden brown.
3. Place the fried tostada on a paper towels to soak up the extra oil.
4. Lightly sprinkle with salt and allow to cool before serving.

Store-bought Tostada Shells:

• You can find pre-made tostada shells (usually fried) at most any grocery store near where you might buy hard taco shells.

 

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 300mg | Potassium: 357mg | Fiber: 4g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg

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I originally shared this recipe January 2020. Updated April 2026.

Torrijas Spanish-Style French Toast is my family's favorite version.

Torrijas takes us straight back to Spain every single time we make it! While I was living in Madrid during college, my host mom would whip these up like it was nothing. And when our family moved to Barcelona I continued the tradition, so my kids are now obsessed with torrijas, too. They can be served warm or cold and are often served as a “postre” dessert but could also be eaten at brunch. Torrijas are very popular during Easter Week (Semana Santa).

The most important ingredient here is the bread! I put French bread in the recipe because it's the closest thing I could find to what we used in Spain, but stale baguette, challah, or brioche bread would work great. Just slice the loaf in thick 1 ½ inch slices and make sure to let the slices dry out for a few days on the counter.

Try my other Spanish recipes, like Fideuà, Crema Catalana, Patatas Bravas, Pan con Tomate, Spanish Lentil Stew, Basque Cheesecake, Arroz con Leche, Paella, or Instant Pot Chicken and Rice.

How to make Torrijas:

Prep Ingredients: Whisk warm milk and vanilla in a shallow bowl. In another bowl crack eggs and beat well until smooth.

Dip Bread: Take a slice of stale bread and dip it in the milk on both sides, letting it soak in the milk for several seconds. Next, dip it in the beaten eggs on both sides.

Cook: Heat enough oil in a pan to cover the bottom, over medium heat. Once hot (not smoking), place a dipped torrijas into the pan and let it cook for several minutes, flipping to make sure it's golden on both sides.

Serve: Sprinkle with cinnamon sugar (or honey, powdered sugar, or syrup). Serve warm or refrigerate and serve cold.

If you love this recipe, make sure to try our Japanese Soufflé Pancakes or Brioche French Toast, too!

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Torrijas (Spanish-Style French Toast)

Torrijas are Spain's answer to French toast with bread slices soaked in vanilla-infused milk, dipped in egg, and pan-fried. This easy Torrijas recipe is a beloved treat throughout Spain, especially during Semana Santa (Holy Week), and comes together with just a handful of simple ingredients in under 30 minutes!

Course Breakfast, Dessert, Snack

Cuisine Spanish

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 15

Calories 109kcal

Author Lauren Allen

Cost $5

Equipment

• Pan
• whisk

Ingredients

• 1 loaf stale French bread* , sliced into 1.5 inch thick slices (about 12-15 slices)*
• 1 1/2 cups warm milk
• 1 teaspoon vanilla extract
• 3 large eggs*
• Oil for frying (canola or vegetable)
• 2 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Pour the warm milk and vanilla into a shallow bowl. Crack the eggs into a separate shallow bowl and beat them well until smooth.
  1 ½ cups warm milk, 1 teaspoon vanilla extract, 3 large eggs*
• Combine the granulated sugar and cinnamon and set aside.
  2 Tablespoons granulated sugar, ½ teaspoon ground cinnamon
• Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
  Oil for frying (canola or vegetable)
• Dip a slice of bread in the milk on both sides, letting it soak well. Then, dip it in the beaten eggs on both sides. Place in the pan and cook, frying and flipping for a few minutes until golden on both sides.
  1 loaf stale French bread*
• Remove to a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar (or honey, if preferred).
• Serve torrijas warm or refrigerate and serve cold.

Video

Notes

Yield: 15 pieces of bread. Serving Size: 1 piece of bread.

Bread: Stale baguette slices, challah or brioche bread will work. Slice the loaf in thick 1.5 inch slices and be sure to let it dry out for a few days on the counter, or toast the slices in a low heat oven to make them dry out faster. 

Egg: You will need roughly 1 egg for every 4-5 slices of bread.

Torrijas are prepared in different ways depending on personal preference or the region of Spain you visit. The most popular types are:

1. Torrijas de Leche: These are the torrijas I enjoyed most while living in Spain and the one's that our host made.  Torrijas de leche are bread dipped in milk (with a touch of vanilla), and then dipped in eggs and pan fried.
2. Torrijas de Vino:  It's also popular to dip the bread in sweet red wine instead of milk.  These are particularly popular during Semana Santa. I've also seen torrijas dipped in liquor.

Topping Options:

• Cinnamon Sugar (my preferred method)
• Honey
• Powdered Sugar
• Syrup

Nutrition

Calories: 109kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 184mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 0.003mg | Calcium: 50mg | Iron: 1mg

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I originally shared this recipe April 2020. Updated April 2026.

Spring is the perfect time to swap in meals that feel lighter, brighter, and a little more fun to cook, like fresh salads with personality, quick dinners that taste restaurant-worthy, and brunch favorites that make an ordinary weekend feel special.

These fresh spring recipes bring together easy weeknight mains and sunny desserts, including plenty of citrusy bakes that are perfect for sharing at potlucks and holidays.

1. Burrata Salad

Burrata Salad is the move when you want something simple but not boring. It works as a starter or add chicken and a baguette and call it dinner.

2. Fresh Spring Rolls

Fresh Spring Rolls are fresh, filling, and great when you want something snacky for dinner. Set everything out and let people build their own. We love these wrappers and noodles.

3. Radicchio Salad

Radicchio Salad is for when you want a salad with some bite. It is especially good next to pasta or anything creamy.

4. Mixed Greens Salad with Berries

Mixed Greens Salad with Berries is an easy win for brunch or a spring dinner. It is the one people actually eat, not just scoop onto the plate.

5. Lemon Chicken Pasta

Lemon Chicken Pasta is bright, fresh, and packed full of flavor and vegetables with no heavy sauce. It is ready in less than 30 minutes!

6. Salmon Tacos

Salmon Tacos are fast and feel like you did something different without extra work. Perfect for a weeknight.

7. Quiche Lorraine

Our easy Quiche Lorraine recipe combines three different cheeses, crispy bacon, and eggs for a quiche that everyone loves!

8. Garden Vegetable Pie

Garden Vegetable Pie is great when the fridge has random summer veggies that need to be used.

9. Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are soft and fluffy and feel like a weekend treat. They are great for company because they look fancy but are not fussy.

10. Lemon Bars

Lemon Bars are the dessert to bring when you want everyone to grab seconds.

11. Orange Olive Oil Cake

Orange Olive Oil Cake is the low-stress cake you can bake ahead and it's not overly sweet. You could also garnish it with our Candied Orange Slices.

12. Lemon Cake

Lemon Cake is a good pick when you want a classic cake that tastes fresh. Great for showers, birthdays, or Sunday dinner dessert.

13. Coconut Cream Pie

If you need a guaranteed crowd-pleaser, Coconut Cream Pie is it. Also, try our Coconut Cake with Pineapple Filling.

14. Lemon Meringue Pie

Lemon Meringue Pie is the spring pie that always gets attention- it's bright, old-school, and perfect for a holiday table or special occasion.

15. Carrot Cake Sheet Cake

This Carrot Cake Sheet Cake is the spring classic for a reason, and this version is so simple to make and transport to family gatherings! Also, try our traditional Carrot Cake and our Carrot Cake Loaf.

7 Stunning Special Occasion Dinners That Taste as Good as They Look

Beef Birria

Mango Chutney

Tostadas

Torrijas

15 Fresh and Flavorful Recipes to Welcome the Spring Season