Spring

The Soft Scramble Sandwich

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

Party Steak with Grilled Scallion Salsa Verde

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

Dilly Beans and Peas on Ricotta Toast

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

White Bean and Spring Vegetable Stew

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

Spring Chicken Salad With Smashed Green Beans

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Honeydew, Jicama, and Mango Salad

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Simple and Citrusy Asparagus Stir-Fry

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Crispy Green Rice Pilaf

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Chicken Meatballs in Spring Vegetable Broth

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Spring Minestrone

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Brothy Meatballs with Peas, Fennel, and Tiny Pasta

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.