Spring
How to Cook Artichokes Faster
A super-simple way to steam artichokes in half the time.
If You're Cooking Asparagus Right Now, It's Time to Stop
Who needs a hot skillet when you have plenty of Parm, lemon, and breadcrumbs?
Spinach and Artichoke Omelet Wheels
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It’s very easy, and looks pretty fancy, too.
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.
Make the New Starbucks Toasted Coconut Cold Brew at Home
Because it's fresher. Because it's cheaper. Because you can.
Blood Orange–Champagne Ice Cream Float
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.
Spring Vegetable Quiche with New Potatoes, Arugula, and Cheddar
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
This Week's Meal Plan
On the menu: crispy chicken thighs, lemon-roasted salmon, and a sweep-the-fridge frittata that just might change your life.
There's No Shame in Rotisserie Chicken
The best way to quit your take-out addiction? Pick up a pre-cooked chicken.
Skirt Steak and Horseradish Potato Salad
This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.
Spring Pot Pie with Spinach-Arugula Salad
Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.
Artichoke and Feta Tarts
Puff pastry and jarred marinated artichokes make quick work of this impressive starter.
Spring Pea Butter
Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.
5 Crispy Weeknight Dinners for Spring
Let the soft braised meats of winter go back to the cold, snowy depths from which they came.
Green Goddess Buddha Bowl
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.
A New Crispy-Skinned Chicken Dinner for Spring
Roasted spring vegetables and seared chicken thighs come together with an elegant, flavor-packed pan sauce in this easy, seasonal dinner.
Crispy Chicken Thighs With Spring Vegetables
The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.
One-Skillet Steak with Spring Veg and Spicy Mustard
Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.
Fried Egg on Toast with Salted Herb Butter and Radishes
Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.
Pea and Prosciutto Salad
Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.