Epicurious

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. To fill, frost, and decorate the Lemon-Raspberry Wedding Cake, you'll need to make this recipe three times. For each batch, be sure to use a mixing bowl that can hold at least 5 quarts.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.

These little gems stirred up our childhood memories of coconut-filled candy bars. We baked them in extra-large muffin cups to make them more like little individual cakes. If you choose to use regular-sized muffin cups, the recipe will yield 24 cupcakes and the cooking time will be shorter.

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender. To ensure even cooking, leave the ham out at room temperature for an hour before baking.

The Easter Bunny will get a kick out of these deviled eggs that are a little Mexican and a little Asian.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. Carp, a common ingredient in traditional Ashkenazi Jewish cooking, has become something of a rarity in the United States as cooks have stopped making dishes such as gefilte fish from scratch. In Israel, says chef Admony, this variety is still popular, used to make everything from Tunisian fish balls to Moroccan spicy fish. In this recipe, Admony riffs on classic gefilte fish, transforming the boiled dumplings into pan-fried cakes served with a creamy, piquant sauce.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This is one of those desserts that magically improves as it sits — you could serve it after one day, but it's even better on the third day, as the matzoh soaks up the lemony syrup. To avoid a cloying rose flavor, be sure to use rose water (available at Middle Eastern markets and adrianascaravan.com), not rose syrup.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries. If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells. Begin preparing this recipe one day ahead.