Brighten your table with perfectly browned chicken, shallots, fresh citrus, and spring's baby artichokes
Roast Chicken with Meyer Lemon Shallot Sauce
Shallots roast alongside the chicken; then they’re puréed and browned with lemony pan juices to make a fragrant gravy.
Herbed Potatoes with Lemon
These tender, golden potatoes go well with any simple roasted meat or fish.
Rhubarb Compote with Toasted-Almond Ice Cream Balls
Tart, rosy red rhubarb goes very well with oranges, and its melting texture sets off the crispness of the almonds. The idea for the nut-coated ice cream balls is from Emily Luchetti, the executive pastry chef at San Francisco’s Farallon restaurant.