Vegetable

Seasoned with smoky paprika and steam-charred in foil packets, these spuds taste like summer.

Because most of us do!

Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.

Add a bag of potato chips and you've got yourself a party.

A brief garlic marinade makes this shrimp scampi stand out from the rest.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Like sugar snap pea salad and cheesy green pea fritters.

A spring go-to for 20 years and counting.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.

Like poached chicken Niçoise and crispy Thai chicken salad.

An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.

Every salad should have pita chips.

With a gingery egg drop, lots of kale, and toast on the side.

They won’t last long, so get ’em while you can.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

Not stuffed shells. But not not stuffed shells either.

This brothy bowl will nourish you from the inside out.

The golden, crunchy corners are worth fighting over.

A halfway-homemade pastry to wow anyone.

This quick-cooking dish that will disappear as fast as it comes together.