Spring

Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're ...

Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and sha...

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda b...

Fresh harissa pasta and mustard pasta are two of the innovations at Provisions restaurant in Houston. This recipe, by...

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...

These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

This creamy, mayonnaise-free dressing is made primarily with blanched asparagus and canola oil. It’s a terrific, unex...

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

In this twist on traditional porchetta (Italian roast pork), a boneless saddle of lamb is wrapped around a delicious ...

“Once you know how to cook an artichoke, it doesn’t just give you a skill, it changes your attitude about Rome,” says...