Spring

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

Give your weeknight staple a seasonal (and seriously tasty) update with these seasonal, veggie-heavy recipes

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

To keep the matzo dumplings light, don't overtax the dough.

Delicate, green, springy flavors pair particularly well with seafood, so check out these 26 light recipes for ocean-dwellers like shrimp, clams, salmon, halibut, and more.

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.