Spring

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain; with fresh fruit (we loved them with the first strawberries of the season); or split, toasted, and spread with butter and jam.

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.

Here's a quick and elegant entrée for spring.

Or sauce. Or dip. Or sandwich spread.

A reader favorite for almost 50 years, zhuzhed up for today’s cooks.

Salami, provolone, olives, pickled peppers—need we say more?

With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

A birthday favorite in the Bon Appétit Test Kitchen.

This quick-cooking dish that will disappear as fast as it comes together.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

This brothy bowl will nourish you from the inside out.

Not stuffed shells. But not not stuffed shells either.

Biscuits and gravy, but make it spring.

You’ll enjoy this dish here, there, and everywhere.

A halfway-homemade pastry to wow anyone.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

The golden, crunchy corners are worth fighting over.

Roasted radishes for the win.