Spring

This is a great roast to knock out in the morning.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

If you come across turnips with good-looking greens still attached, use in place of the kale.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

If it looks good at the market, it will be good in this salad.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

Let your mom sit back and relax while you cook her dinner. She deserves this.

It’s impossible to ignore Mother Nature’s invitation to get outside, and we're pretty sure she’s telling you to bring white wine.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.