Asparagus

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.

One dish. Under 30 minutes. Bright green colors. What's not to love?

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

Which, let's be honest, happens a lot

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

What is this evil science?

If you have a wok, gold star goes to you! Use it!

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Wait. Is that some green in our pasta? Looks like spring finally showed up.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

This is a great roast to knock out in the morning.

Yes, we compiled 75 recipes in honor of our favorite color of food.

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

Are you prepping them too far in advance? Storing them wrong? Overcooking them to baby food mush? Here's the cure.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.