Spring

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

These soft, no-bake almond flour cookies called toots are popular for Nowruz.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

Cashews make this creamy asparagus pasta sauce rich without any cream.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.