Pea

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

From a lemony pea mash to a pea cocktail, these are our favorite ways to prepare springtime's sweetest vegetable.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to buy, store, and cook them right.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

These mini tarts are double sealed for extra insurance.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

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.

Pan-seared chicken with peas and tender lettuces: What's not to love?

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery 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.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.