Around this time of year, most of us are weary of cold winter weather and crave the light, fresh flavors of spring. Here you'll find a supper club menu that offers a taste of the new season. Ideal for a casual Sunday gathering, this meal features ingredients that are harbingers of spring—slender spears of asparagus, stalks of rhubarb and an herb known as sorrel, which lends its pleasantly tart tang to a pureed soup. The recipes are simple, allowing the delicate flavors of the food to shine.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
This Season
Menus
- Joshua Weissman's Rosh Hashanah Dinner
- Palak Patel's Diwali Feast
- Halloween Party
- Nikk Alcarez's Halloween Desserts
- Fall Harvest Dinner
- Supper for a Crowd
- Test Kitchen's Thanksgiving Menu
- All Menus
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Sorrel Soup with Torn Croutons
Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
Rhubarb and Blood-Orange Shortcakes