Asparagus

Make the most of this springtime vegetable—asparagus is in season in April.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Lobster will get tough if overcooked, so be gentle with it during the last step.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

How to buy, store, and cook asparagus, in season in March.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.