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.

These mini tarts are double sealed for extra insurance.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Somewhere a Bloomin’ Onion is weeping.

These breezy cocktails are the kind of thing you can drink all afternoon.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Breakfast just got a major upgrade.

Keeping kosher for Passover? You can eat more than matzoh pizza. Theserecipes will keep your food game on-point this Passover.