Spring

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

Which, let's be honest, happens a lot

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

The Astro Poets are here to tell you which cocktail to pair with all your life decisions in May.

What is this evil science?

If you have a wok, gold star goes to you! Use it!

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Don’t call this compote jam, but it would be quite fine on toast.

Rhubarb’s signature tartness is actually brought down by pickling!

This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

They're called kremmudokeftedes.

Peas, radishes, artichokes, and whoever else showed up to spring.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.