Spring

Watch the video to learn how to make our new favorite spring salad.

How to make fritters with leftover grains and whatever greens you have on hand.

Make a rhubarb galette. It's spring. It's practically a requirement.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

You can make pesto out of almost anything green and leafy, which makes spring the perfect time to experiment.

Now that it's spring, you don't have to put away the Dutch oven. These braising recipes are light enough to cook all spring.

These weekend menu ideas pair some of our best spring recipes with our favorite drinks. Bon Appétit!

The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

Plus Rapoport shares his favorite, simple way to dress the first asparagus of spring.

Make the most of this springtime vegetable—asparagus is in season in April.

Our favorite titles this spring are mouthwatering, chic, and—oh, yeah—healthy.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

Garlicky, pungent ramps set off pesto pyrotechnics.

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

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

With a mason jar and vinegar, ramp season lasts a little longer.