Spring

From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

This punchy sweet-and-sour lemon drop cocktail is best served with a side of gossip at your next happy hour.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Roasted fish and herby polow for Nowruz, easy stews and quick borani for every other night of the year.

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.

With three times the fruit flavor, this is the only strawberry cheesecake recipe you’ll ever need.

Add a shock of pink to this season’s agenda with our best rhubarb desserts, salads, sides, and more.

Asparagus, peas, ramps, even strawberries? We’ve got a pasta sauce for that.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

The season’s diamond? Rhubarb, obviously.

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.

Revitalize your taste buds with spicy radishes, earthy mushrooms, and all the rhubarb you can eat.

A quicker take on risotto featuring bright peas and your favorite pesto.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

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

Attention garlic lovers: Garlic scapes are a produce darling available for a few short weeks every spring. Here’s what to do with them.