Spring

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

Dip strawberries into the creamy thing first, then the crunchy one.

Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.

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.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

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.

When we start waking up to hot and sticky mornings, we retire the stove and say good morning to these cooling, no-cook breakfasts instead.

Like transitional dressing, transitional cooking can be a challenge. Not so with these spring-inspired updates for chilly-weather braises, carbonara, and pastas.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Watch and learn how to make one of our favorite spring dishes of all time.

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.