Awaken Your Palate with Spring Colors

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco’s Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream. Get the recipe for Mixed Spring Vegetables With Almond Cream »

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing