Spring

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.

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

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

A quicker take on risotto featuring bright peas and your favorite pesto.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

All of the allure of pasta primavera (with none of the ’80s vibes).

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.