PhotoSam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. And her new recipe for Roman-style spring lamb with a sugar snap pea salad is out of this world. Try it for Easter, if you’re celebrating the feast, or just as a killer springtime meal, if you’re not. Try, too, David Tanis’s new recipe for mushrooms on toast, one of the great meals of the season, when the nights are still cool but tomorrow promises sunshine and maybe a few buds on the trees. Though maybe you’re fasting or abstaining from certain foods.

Source: New York Times April 12, 2017 15:00 UTC