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In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
4.0
(3.83)
Quick
Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
4.5
(4.46)
Quick
You can put whatever you want in it, and you don’t even need to turn on your oven.
4.7
(4.68)
Quick
Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.
4.0
(4.11)
Quick
There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
4.7
(4.72)
Easy
There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.
3.0
(3)
Vegan
Smashed white beans bring so much creaminess, you don’t even need dairy.
4.0
(4.18)
Easy
This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
4.0
(4.07)
Quick
Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
Easy
This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.
4.5
(4.49)
Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.
4.0
(4)
No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.
4.5
(4.5)
Easy
Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.
5.0
(5)
Easy
Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).
4.0
(4.13)
Vegan
Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.
3.0
(3.11)
Easy
With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.
5.0
(5)
Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
5.0
(4.9)
Quick
Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.
5.0
(4.82)
Easy
Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.
5.0
(4.81)
Easy
When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.
4.3
(4.25)
Easy
Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.
5.0
(4.78)
This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.
4.4
(4.39)
Quick
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
4.4
(4.44)
