Spring

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain; with fresh fruit (we loved them with the first strawberries of the season); or split, toasted, and spread with butter and jam.

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.

Here's a quick and elegant entrée for spring.

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

This brothy bowl will nourish you from the inside out.

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

Biscuits and gravy, but make it spring.

Not stuffed shells. But not not stuffed shells either.

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

Roasted radishes for the win.

The golden, crunchy corners are worth fighting over.

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

A halfway-homemade pastry to wow anyone.

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.

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

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.