Asparagus

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

Waiting for 'gus.

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

Black pepper deserves to be the star, not the sidekick.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

Deb Perelman’s kids and husband all like varying degrees of spiciness in their food. This dinner manages to satisfy them all.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Asparagus season is beautiful and brief, so make this bright stir-fry while you can.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

We're over those pencil-thin stalks of asparagus. Give us some substance, please!

You can probably make it faster than you can say it.

Big flavor, big texture, and it's ready in a flash.

You have like, mere weeks of peak asparagus season. You need to spend it wisely.

I love you Mom, here’s a giant hunk of beef.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.