Easter

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

This simple side dish comes together in just about 5 minutes.

This fragrant Italian Easter bread is flavored with vanilla, almond, and candied orange peels.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Rhubarb’s signature tartness is actually brought down by pickling!

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.