Spring

Poaching the shrimp with their shells on locks in their flavor.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Splitting lobsters in half makes them easier to grill—and eat.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.