Pea

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Like a light jacket, this vegetable-packed soup is an April staple.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Just because the weather's warming up doesn't mean you have to put away the soup pot. These spring soup recipes are light, refreshing, and make the best of the season's produce.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

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

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

The founder of Milk Bar started an Ina Club to celebrate her favorite Barefoot Contessa recipes. This is one of her go-to salads.

A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.

There’s a reason you bought 40 lbs. of summer squash at the farmers' market. Use it up.

Pantry pasta at its best.

It might not seem like all the elements are going to get along, but then they do, and it's magical.

Out with the canned beans, in with the fresh.

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

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

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.

A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.

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.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.