Spring

Not stuffed shells. But not not stuffed shells either.

The golden, crunchy corners are worth fighting over.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

This brothy bowl will nourish you from the inside out.

Roasted radishes for the win.

Biscuits and gravy, but make it spring.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

A halfway-homemade pastry to wow anyone.

This quick-cooking dish that will disappear as fast as it comes together.

You’ll enjoy this dish here, there, and everywhere.

Like fried lemon and radish salad and farmers market farro bowls.

A veg-forward main or gets-along-with-everyone side.

A why-didn't-I-think-of-that technique takes this classic from great to greater.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Like blistered asparagus with harissa and pickled rhubarb salad.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

This punchy sweet-and-sour lemon drop cocktail is best served with a side of gossip at your next happy hour.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Roasted fish and herby polow for Nowruz, easy stews and quick borani for every other night of the year.