Here’s a creative way to use zesty chimichurri sauce in an impressive an unexpected presentation. Cornish hens are flattened and cooked under the pressure of a heavy brick, saving cooking time and creating a gorgeous color and crisp skin. Don’t have bricks lying around? Use a pizza stone, cast-iron pan or other heavy, flameproof pan to weight down the game hens while cooking.

Grilled Cornish Hens with Chimichurri

For the chimichurri:

1 cup (1 oz./30 g.) lightly packed fresh cilantro leaves

1 cup (1 oz./30 g.) lightly packed fresh flat-leaf parsley leaves

1 cup (8 fl. oz./250 ml.) extra-virgin olive oil

1/3 cup (3 fl. oz./80 ml.) fresh lemon juice

2 Tbs. grated lemon zest

2 Tbs. grated orange zest

4 cloves garlic, finely chopped

1/2 tsp. sea salt

1/2 tsp. red pepper flakes

1/4 tsp. ground cumin

3 Cornish hens, about 1 lb. (500 g.) each

3 Tbs. honey

Olive oil for brushing

To make the chimichurri, combine the cilantro, parsley, extra-virgin olive oil, lemon juice, zest, garlic, salt, red pepper flakes and cumin in a blender or food processor and process to a smooth puree. Cover and refrigerate.

To prepare the Cornish hens, first trim off and discard the extra fat from the necks and just inside the body cavities. Place 1 hen on a cutting board, breast side down. Using poultry shears, cut through the flesh and bone from the neck end to the tail along each side of the backbone. Remove the backbone completely. Turn the hen breast side up and spread it open. Cut out the breastbone and discard. Cut off the wing tips and any loose skin. Pull down on the legs to lay them flat. Turn the hen over and, using the palms of both hands, press down on the hen to flatten it as much as possible. Repeat with the remaining 2 hens.

Rub the hens all over with the honey and place them in a ceramic or glass baking dish or a large zippered plastic bag. Pour half of the chimichurri over the hens and turn to coat. Cover the dish or seal the bag and marinate the hens in the refrigerator for at least 1 hour or up to overnight, turning several times.

Prepare a medium-hot fire in a gas or charcoal grill. Separately wrap 3 bricks in heavy-duty aluminum foil. Brush the grill rack with oil. Remove the hens from the marinade and place, skin side down, on the rack. Discard the marinade. Position a brick on top of each hen so that it covers as much of the bird as possible. Grill until the skin is golden, 8-10 minutes.

Wearing oven mitts or grill gloves, remove the bricks. Using metal tongs and a large spatula, carefully turn over the hens. Replace the bricks and continue grilling until the hens are dark golden brown on the second side and cooked through, or until an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees F (74 degrees C), 8-10 minutes longer.

If serving more than 3 people, cut the hens in half through the breast. Transfer the hens to a serving platter and brush with some of the reserved chimichurri sauce. Serve right away. Pour the remaining chimichurri into a small bowl and pass at the table. Serves 3-6.

Dungeness crabs are delicious eaten freshly cracked with lemon and butter, so hollandaise sauce is a logical — and wonderful — leap for the brunch plate. This crunchy crab cake makes a great stand-in for the toasted English muffin you’d find in a classic Benedict.

Crab Cake Eggs Benedict with Sauteed Spinach

1/3 cup (3 fl. oz./80 ml.) mayonnaise

3 green onions, white and green parts, minced

1/3 cup (2 oz./60 g.) minced yellow onion

1/4 cup (1 oz./30 g.) finely grated carrot

3 Tbs. peeled and grated fresh ginger

2 Tbs. sesame seeds, toasted

2 tsp. fresh lemon juice

12 oz. (375 g.) fresh-cooked lump crabmeat, preferably Dungeness

1 cup (1 1/2 oz./45 g.) panko, or as needed

Kosher salt and freshly ground pepper

1 Tbs. unsalted butter

12 oz. (375 g.) baby spinach, rinsed but not dried

2 Tbs. canola oil

2 Tbs. distilled white vinegar

8 large eggs

About 1 cup (8 fl. oz./250 ml.) hollandaise sauce (recipe follows)

To prepare the crab cakes, line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup (3/4 oz./20 g.) panko, just enough to make the mixture hold its shape when formed into a cake. (The exact amount depends on the moisture content of the crab.) Season to taste with salt and pepper.

Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour.

In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat.

Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2-3 minutes. Flip the cakes and cook until the other sides are golden brown, 2-3 minutes more. Using a slotted spatula, transfer to the paper towels to drain briefly.

In a wide saucepan, combine 8 cups (64 fl. oz./2 l.) water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove.

Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs.

To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1-2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.

Hollandaise Sauce

4 large egg yolks

2 Tbs. fresh lemon juice

Kosher salt and freshly ground pepper

1 cup (8 oz./250 g.) unsalted butter

In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it.

Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm. Makes about 1 1/2 cups.

Slow down this weekend and linger over an outdoor meal with friends long into the afternoon. Our menu is inspired by the flavors of the Mediterranean, featuring grilled whole fish and fresh salads passed on elegant platters. Read on for recipes and entertaining tips, and savor the gorgeous spring day.

Simple hors d’oeuvres are perfect for snacking while guests are arriving and the grill is heating up. An assortment of cheeses and crackers or crostini is always a crowd-pleaser. We also love mixing up a quick tapenade, perfect for dipping crudités or spreading on pita wedges.

One of the joys of dining outside is the relaxed, communal vibe. Pass a couple of salads at the table: one simple, green salad with plenty of herbs, and a heartier orzo salad with seasonal vegetables. For the main course, this grilled whole branzino is a show-stopper, impressive to serve but easy to prepare. Arrange it on a platter with grilled fennel and whole tomatoes on the vine and smashed potatoes drizzled with an herbed vinaigrette.

Skip an elaborate dessert and offer coffee or tea with homemade biscotti, which is ideal for making ahead. A simple summer fruit salad is a fresh and flavorful way to end the meal.

• 1 to 2 days ahead: Make the biscotti, cool completely, and store in an airtight container. Make the tapenade and refrigerate. Make the fruit salad and refrigerate overnight. Cook the orzo for the salad and refrigerate overnight.
• Day of: Prep the crudités for serving the tapenade. Finish the orzo salad. Boil the potatoes so they are ready to smash and grill.
• Just before serving: Make and toss the green salad. Finish the potatoes on the grill. Grill the tomatoes, fennel and branzino.

An outdoor table looks beautiful with light colors and a mix of textures. We love our subtly patterned coastal melamine plates, which look like ceramic but are incredibly durable. Layered on top of woven chargers, the result is elegant but natural.

For lighting, get creative with classic hurricanes. Filled with pastel stones and a single starfish, these are the perfect decor for a party inspired by the sea.

A soft, bright white wine is the ideal partner for grilled fish and the season’s first tomatoes. We recommend this 2011 Giant Steps Sexton Vineyard Chardonnay, with hints of lemon, apple and toast.

Created by Chef Liam LaCivita, this spring pea puree pairs beautifully with fresh chèvre or cabecou, a soft goat cheese from southern France, and a glass of crisp Sancerre.

Goat Cheese Crostini with Spring Pea Puree

2 Tbs. extra-virgin olive oil

1/2 small yellow onion, diced

1 tsp. sliced garlic

3 cups shelled English peas, blanched

1 tsp. fresh thyme leaves

1/4 tsp. crushed red pepper flakes

1 large handful of fresh baby spinach leaves (about 2 1/2 oz.)

1 1/2 cups Sauvignon Blanc

Sea salt, to taste

Fresh goat cheese for serving

Crostini for serving

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic, peas, thyme and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Increase the heat to high, add the wine and bring to a simmer, then simmer for 1 minute. Stir in the remaining 1 Tbs. olive oil and remove from the heat.

Carefully transfer the mixture to a blender and puree until smooth. Adjust the seasoning with salt. Serve the pea puree at room temperature or slightly chilled. To serve, spread goat cheese on crostini and top with a dollop of pea puree. Makes about 3 1/4 cups puree.

Looking to step up your home bar? Make a batch of bitters, that magic ingredient that gives classic cocktails like Manhattans and Sazeracs their signature kick and complexity. Blending your own lets you customize the flavor and strength of the bitters, so drinks come out just the way you like them — and our kit makes it simple. Learn all about bitters in our Q&A with artisan distillery Dutch’s Spirits, our partner in creating the kit, then read on to see how it’s done, step by step. We’ve also included a couple of cocktail recipes to make with your finished bitters.

What exactly are bitters, and how are they used in cocktails?

First compounded as medicinal remedies in the early 1800s, bitters soon became a popular cocktail ingredient.  Today, countless bitters recipes have been developed using a variety of botanicals, fruits, and roots that are distilled in base liquor. With just a few drops, they provide a welcome kick and complexity to cocktails and should be considered an essential component for any bar.

Describe the process of making bitters.  

Selecting the right mix of botanicals and spices is often the most challenging aspect. Once you’ve figured out a good blend of both bittering and aromatic botanicals, the next step is proper extraction of those essences. Techniques are wide ranging and can include maceration, steeping, boiling, compounding, pressing and filtering. For a basic process, botanicals should steep in high proof alcohol for at least 10 days with regular agitation to ensure the flavors are fully extracted.  Depending on the strength of the alcohol and botanicals being used, steeping time will vary, so it’s a good idea to start testing on day 8 or 9. Steeping can be done with fine mesh or muslin bags to avoid a cumbersome filtering process upon completion, or for smaller batches, the stainless steel tea ball infuser works very well.

What’s the advantage of making bitters yourself versus buying them?

When it comes down to it,  a basic bitters recipe is simple and easy to follow.  So, if you’re a crafty Do-It-Yourselfer, someone who likes making their own jams and butter and pickled vegetables, then this is right up your alley.  Making your own bitters also allows you to experiment with new ingredients and suit them to your own taste.  If you like your bitters to be very bold in flavor or more bitter, you can adjust the steeping times accordingly or even play with the strength or type of base spirit you use.  The Dutch’s Spirits DIY kit also includes hardware that can be used time and time again, so it’s a much better value for the home artisan.  Not to mention the satisfaction you’ll have by saying you make your own bitters!

Tell us about the flavor combinations in the Williams-Sonoma kit. How do those flavors work in cocktails?  

In the kit, we provide two flavors: Aromatic and Citrus Ginger.  The Aromatic blend produces a bitters that works very well in whiskey and bourbon cocktails, providing hints of allspice and clove.  Meanwhile, the Citrus Ginger works great in gin- and vodka-based martinis.

How long will the finished bitters last? 

The finished bitters should last indefinitely if stored in a cool dark place.

Any other tips or serving suggestions for using them and mixing with them?

Aside from alcoholic beverages, people also use bitters to flavor club soda, iced tea and variety of other drinks.  Don’t be afraid to experiment!

Bitters come together in a few easy steps, but it takes a couple of weeks for the flavors to fully infuse and develop. Our kit has all the ingredients and equipment you need (besides the vodka), and you can reuse the tools repeatedly.

DAY 1: Add botanicals — dried spices, roots, herbs, and more — to an infuser ball (similar to a tea ball) and latch it shut. Place the infuser ball at the bottom of a jar, then pour 100-proof vodka into the jar, filling to just below the neck. Close the jar and latch it shut, reserving the empty vodka bottle. Store the jar in a cool, dark place for 10 days, and swirl the contents vigorously every day.

DAY 11: Open the jar, remove the infuser ball, and discard the botanicals. Pour bittering agents into the infuser, close and latch it shut, and place the ball back into the jar. REturn the jar to a cool, dark storage place for the next 4 days, swirling the contents vigorously for 30 seconds every day.

DAY 15: Open the jar and remove the infuser ball. Discard the botanicals. If you’re bottling your bitters, use a funnel to pour the bitters from the jar into the bottle, filling to just below the neck.

TIP: For a more intense concentration of flavors, you can bump up infusion times. Botanicals may infuse up to an additional 10 days; bittering agents, up to an additional 4 days. Sample the bitters daily to taste the progress and find your ideal flavor.

Enjoy your homemade bitters with these easy-to-mix cocktails, which require just a few ingredients. The first is a classic; the second may become a house specialty.

Old Fashioned

2 oz. rye whiskey or bourbon

1 tsp. sugar or 1/2 oz. simple syrup

4 dashes Aromatic bitters

Stir all until sugar is dissolved. Add ice and garnish with a large slice of lemon peel.

Classic Gin(ger) Martini

3 oz. London dry gin

3/4 oz. dry vermouth

2 dashes Citrus Ginger bitters

Stir all with ice. Strain into cocktail glass. Garnish with lemon twist.

Launch the summer grilling season with a cookout on Memorial Day. In this weekend’s in-store technique classes, we’ll show you how to make mustard, sauerkraut and other delicious toppings that are perfect for dressing up burgers and hot dogs. They’ll boost the flavor and transform ordinary grilled foods into the extraordinary.

• This hour-long technique class is FREE and includes tastings of prepared dishes.
• Participants enjoy 10% savings on select same-day store purchases.
• Available at all stores; class times vary by store location.
• Class size is limited so call your local store to register.

In the past several years, ramen has seen a renaissance. No longer is the word associated with 24-pack boxes of just-add-water bowls beloved by thrifty college students. Today’s ramen is both a culinary experience and good old-fashioned comfort food, distinguished by its sumptuous, savory broth; noodles with just the right amount of bite; vegetables both roasted and fermented; and perfect soft-cooked eggs with orange, runny yolks.

Richie Nakano is one of the chefs responsible for taking ramen to a new level. A few years ago he was working as a line cook in San Francisco, eating plenty of ramen on his own time.

“I felt horrible after eating it. Most ramen has MSG and other garbage, and bad noodles with food coloring and preservatives,” he said. “So I started making it in my kitchen at home for myself and my friends.”

Around the same time, Richie was offered a well-paid job in New York and was ready to make a move — until his wife got pregnant. He decided to open his own business instead, making and serving ramen at farmers’ markets and pop-ups. Hapa Ramen has been busy ever since.

We met Richie in the kitchen he rents in the Mission district of San Francisco, where pork neck bones simmered in giant aluminum pots on the stove and his team trimmed and chopped pounds of broccoli. He was preparing for service at the Ferry Building Farmers’ Market on Thursday, where he’d serve his usual lineup: fried chicken ramen, pork ramen, a vegetarian-miso ramen, and everything ramen. He took a break to walk us through his process from start to finish, detailing all the components that create a truly sublime bowl of ramen.

STOCK

Richie stirred one of the pots simmering on the stoveop with a paddle, preparing to add sachets of whole carrots and onions wrapped in cheesecloth. ”Once the sachets are in, the smell starts to change,” he explained.

It takes 40 pounds of bones — pork and chicken — to make 80 quarts of ramen stock. As a result, Hapa Ramen operates nose-to-tail, purchasing whole pigs and breaking them down in the kitchen. He uses every part; the bones and skin are ideal for stock, adding body and texture. He also adds already reduced chicken and pork stock to fresh batches, creating layers of flavor and depth. Other ingredients include konbu, a type of seaweed that builds umami, and dashi, a Japanese fish stock, as well as ginger, garlic, soy, mirin and sake.

The ramen here has changed over time. In the beginning, Richie would slow cook the stock, simmering it over the course of a couple of days. Now he lets it simmer first but then cranks up the heat to boil the stock more aggressively and create a richer, deeper flavor. He no longer roasts the bones before boiling, preferring the cleaner taste that raw bones contributes. Still, the process to make the stock is involved, beginning at 7:30 am and extending past 1:30 pm.

Richie prides himself on having something for everyone at Hapa Ramen, and his vegetarian ramen is a hit with customers.  The vegetable stock includes not only onions and carrots, but whatever else is in season, with ingredients rotating throughout the year. In the summer, his team makes a corn stock; in the winter, they use squash. During our visit, he pureed celery root with miso to create a creamy base to add body to the stock.

NOODLES

In Hapa Ramen’s early days, Richie had one person making noodles from scratch — for 10 hours a day. Now he outsources the noodles to an expert in San Jose, who can create 500 portions in two hours with a 50-yard-long machine. He still uses Richie’s recipe, with organic wheat and a few other simple ingredients.

“The noodles aren’t bright yellow, and they’re not super straight or wavy like lower quality ramen you see,” he told us. “We focus more on texture than flavor — you want a good chewy noodle.”

Hapa Ramen cooks all noodles to order, just one minute in a pot of boiling water.

PROTEINS

For Richie, breaking down whole pigs looks a little different than it does at most restaurants. “We’re not preserving restaurant cuts, so the skin is taken off, and it’s boned-out,” he said.

With the leg, he makes pork leg confit; he roasts the shoulder and loin; and he cooks the belly sous vide for consistency, ensuring the same product every time. He brings in whole chickens as well, both for making stock and deep-frying to top his fried chicken ramen.

“People get mad when we run out of the fried chicken,” he said with a grin.

The eggs are cooked sous vide as well, so that the team can cook dozens at once and easily achieve an exact internal temperature. The result is a custardy, soft egg with delicate whites and a creamy orange yolk that, when broken, distributes its richness throughout the whole bowl.

GARNISHES

“People are used to getting frozen corn and canned bamboo shoots in ramen,” Richie said. “There aren’t good garnishes out there.” As a result, he focuses on fresh ingredients — “the good stuff” — sourcing all of his produce from vendors at the farmers’ market. “We feed them and trade.”

Hapa Ramen’s garnishes rotate with the seasons, but they usually include pickled kombu, nori and scallions. The vegetables may be anything in season, such as arugula, broccolini and asparagus in the spring.  ”We want each vegetable to have its own identity, so we include a mix of roasted, raw and blanched.”

His team also makes their own kimchi every couple of months, fermenting it in the kitchen’s giant walk-in refrigerator (they say the colder temperature helps it develop better flavor). The kimchi also varies throughout the year, made from “whatever’s in season that’s ‘a lot,’” according to Richie. He added: “You can kimchi anything.”

BUILDING A BOWL

When it’s time for service, the Hapa Ramen team creates each bowl to order; one person cooks the noodles, one mans the stock, and so on. Each customer likes their ramen a little different — no noodles, extra noodles — so they’re ready to accommodate any request. Here’s how it all came together in the sample bowl Richie made for us.

Boil the noodles: The fresh noodles were cooked for exactly one minute in a pot of boiling water, then added to the bottom of a bowl.

Add the veggies, meat and garnishes: We watched as he topped the noodles with roasted broccolini, asparagus, kombu, kimchi, scallions, an egg, roasted pork slices and fermented garlic oil.

Top it off: He ladled steaming stock into the bowl to surround all of the ingredients.

“There’s the sweet pork, salty broth, and bitter garlic,” Richie said as we spooned ramen from the bowl, tasting the layers of complex flavor and medley of textures. For a minute, we were all quiet. And then we went back for another bite.

Whole, bone-in chicken legs stay tender and juicy during cooking. Fast enough for a weeknight meal, this warm and hearty one-pot dish pleases everyone.

Chicken with Beans, Bacon & Cheddar

1 Tbs. olive oil

4 skin-on whole chicken legs

Salt and freshly ground pepper

4 slices thick-cut bacon

1 small yellow onion, chopped

3 cloves garlic, minced

2 cans (15 oz./470 g. each) pinto beans, rinsed and drained

2 plum tomatoes, chopped

2 Tbs. chopped fresh flat-leaf parsley

1/2 cup (2 oz./60 g.) grated white Cheddar cheese

Preheat the oven to 400 degrees F (200 degrees C).

In a large, ovenproof frying pan, heat the oil over medium-high heat. Season the chicken legs with salt and pepper. Add to the pan, skin side down, and cook until browned, about 5 minutes. Turn and cook until almost cooked through, about 5 minutes more. Transfer to a plate.

Return the pan to medium-high heat, arrange the bacon slices in a single layer, and fry until crispy, about 7 minutes, turning once. Drain on paper towels, then break into big pieces.

Add the onion and garlic to the pan and saute over medium-high heat until soft, 5 minutes. Add the beans and tomatoes and cook until the tomatoes begin to release their juices, about 3 minutes. Stir in the parsley and bacon and season with salt and pepper.

Return the chicken to the pan, nestling the pieces in the bean mixture. Sprinkle with the Cheddar. Cook in the oven until the cheese browns and the chicken is opaque throughout, about 10 minutes. Spoon onto plates or serve directly from the pan. Serves 4.

To discover the best wines to pair with our new outdoor menus and recipes, we talked to Jordan Mackay, an expert member of our Williams-Sonoma Wine team. Keep reading for his top picks to serve at your next alfresco get-together. 

I’m a junky for spring, and it’s not just because my birthday falls in this season. No, it’s the season of renewal. How can you not rejoice when daylight savings time extends our evenings and when the tenderest little green vegetables arrive in the markets?
Spring also suits my taste in wine. While I enjoy ponderous, weighty reds, it’s the light reds, pale rosés and crisp whites that I drink constantly. They just make sense when  their qualities are reflected by the weather outside.

Spring whites should be light, crisp, and not oaky. I like perky, brisk Chardonnays like the Lioco Sonoma County Chardonnay or this 2007 Domaine Vocoret & Fils Chablis. These bright, racy wines already seem to incorporate a squeeze of lemon, making them perfect for spring foods like oysters, grilled fish and vegetable pastas. I also enjoy lightly floral whites that echo the perfume of  blooming spring flowers. The David Girard Coda Blanc fits that bill, as does the 2010 Alberice Malvasia. Try these with seafood salads or country patés.

When it comes to rosé, I’m not picky about the region, as long as the wine is well made. I love light salmon colored rosés from Provence and the southern Rhone in France. But there are great wines coming out of Spain and Italy, too. And rosé of Pinot Noir from Oregon or California can sometimes be the most delightful of all. Just don’t give rosé a free pass because it’s pink. Before you open the wallet to buy a case (which you will need for spring and summer), make sure you taste the wine first to determine that it’s well made. Rosé should be held to the standard of other wines — make sure it doesn’t seem “hot” (alcoholic) on the finish and that there is a delicate hint of light, fresh berries on the nose.

When it comes to main courses, spring gives us a bounty: spring chicken and spring lamb, to name a couple. I love seasonal reds with these, especially Pinot Noir, which is the red of spring, as far as I’m concerned. With chicken, a lighter Pinot like Oregon’s A to Z. And with tender lamb, a more pithy one like this Burgundy: 2009 Michel Sarrazin Givry Champs Lalot Rouge.

Of course, spring can also mean long rainstorms. What to drink when those dull our spirits? Only one thing: Champagne.

With berries, cherries and other fruits coming into season, dessert has never tasted so sweet. Now is the best time to bake a pie, churn a batch of ice cream, or whip up a cobbler — here’s a roundup of our favorite spring recipes to get you started.

Tangy Rhubarb-Strawberry Pie Sweet strawberries and tart rhubarb are perfect partners in this brightly colored pie, which begs to be eaten outside. Bookmark it for your next outdoor gathering.

Apricot Clafoutis This simple dessert takes almost no time to prep, so it’s a wonderful last-minute dessert when you have unexpected company. In the summer, substitute peaches and plums — almost all fruits will work.

Raspberry-Rhubarb Pandowdy This rustic dessert has a flaky, nutty, biscuitlike topping and lots of sweet, juicy fruit. Packed with berries, nuts and whole grains, it’s a healthy choice.

Fresh Strawberry Ice Cream Showcase intensely sweet strawberries from your farmers’ market in this simple ice cream, which is rich, creamy and full of fresh flavor.

Toasty Almond-Cherry Turnovers Cherries have a hint of almond flavor, which intensifies when you pair them with the nuts in these flaky turnovers. The little pockets make great hand-held snacks, too.

Meyer Lemon Pots de Creme with Raspberry Sauce The last of winter’s sweet-tart Meyer lemons are perfect for flavoring pots de creme, these silky baked custards. With a simple raspberry topping, this is a great dessert for bridging the seasons.

Rhubarb-Ginger Crumble Rhubarb and strawberry may be the classic pairing, but here, fresh ginger gives tangy rhubarb a completely new character. A scoop of vanilla ice cream is pretty much a requirement.

Apricot and Almond Galette Almonds bring nuttiness and sweetness to this open-faced tart of rich, tender pastry and plump, fragrant apricots. It’s as beautiful as it is delicious.

See more spring desserts here! 

Featured Recipe: Three-Berry Cobbler