Spring

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

The season's bounty is giving me a lesson in slowing down.

Beans cozy up with spring alliums and plenty of olive oil.

Notes from senior food editor Christina Chaey on seedlings, sourdough starter, and more.

This season we’re all about good sleep, gentle exercise, and lots of veggies.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

Waiting for 'gus.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

I’m thinking about my restaurant bucket list and my favorite new recipes from Oakland chef Preeti Mistry.

Radhi Devlukia-Shetty is all about leafy greens, olive oil massages, and lots of tea.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

Crispy and chewy, zippy and savory, hot and cold—these Vietnamese sizzling crepes hijack every one of my brain’s pleasure centers.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

Make minestrone, but make it spring.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.