Spring

Admit it: When you go for round two, it’s the sides you’re really craving.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

When the temperature rises, so do these harbingers of spring. But they won’t last long, so get ’em while you can.

The season of ramps is fleeting—all the more reason to have a game plan in place before the first shoots of spring.

Swiss chard is one of our favorite greens—make a few of these recipes with Swiss chard and it'll soon be one of yours, too.

All of the allure of pasta primavera (with none of the ’80s vibes).

Hello, summer.

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.

Nothing says, “Thanks for raising me,” like a cake.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.

Sweet and creamy meets crunchy and tart.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.