The sweet surrender of spring

Taste & Flavors has always been sprung on spring! Every time this season rolls around, it truly is a new beginning. We toss out the old and start again, after a bit of springcleaning. The first thing you'll notice is an explosion of color on nearly every page. We wanted to make sure those pearly pinks and glorious greens popped out in full force - no subtleties here. Don't miss the crazy, beautiful gourmet dishes with spring chickens or duck, and the non-traditional maamoul recipes that will have you rethinking this classic Easter sweet.

Our celebrity, Tony Baroud, really scored in the kitchen with a seafood dish he whipped up in minutes, and just as quick, was Italian chef Luigi Vitali of Moulin D'or, who showed us how to make a traditional focaccia in less than an hour. The days might be getting longer, but almost all of the recipes in this issue were significantly shorter than before - you'll gain more time under the sun.

So, with the newest ice cream flavors in one hand and a whisky cocktail in the other, enjoy the great outdoors, the warm weather and the real taste of spring.