Spring

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

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

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