Spring

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

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.

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

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

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.

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

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.

This weekend brunch project is a springtime party showstopper.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Pantry pasta at its best.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

Galettes were invented to make amateur bakers feel like pros.

The ultimate fancy-but-not-too-fancy date night dinner.

This recipe makes two white pizzas, but it can be easily halved.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.