Spring

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

Attention garlic lovers: Garlic scapes are a produce darling available for a few short weeks every spring. Here’s what to do with them.

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

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.

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

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

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.

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

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

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