Spring

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

Whether it's spring or you've got too many leftovers, it's time to clean out that fridge with these recipes for frittatas, pastas, sandwiches, and more

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

From gnocchi to crostini to lasagna, these are our favorite 24 ways to use ricotta.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor