Author: Nana K. Varnedoe
Author: Brad Avooske
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Todd Porter
Author: Paul Grimes
Author: Melissa Roberts
Author: Amy Finley
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Nicolaus Balla
Author: Lidia Bastianich
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Marge Perry
Author: Edwin Goto
Author: Margaret Jane Ross
Author: Rozanne Gold
Author: Rozanne Gold
Author: Jill O'Connor
Author: Joanne Weir
Author: Ian Knauer
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Molly Stevens
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Maria Helm Sinskey
Author: Sisi Carroll
Author: Rebekah Peppler
Author: Rosemary M. Wyman
Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks