Spring

This recipe will convince you that a savory breakfast can be a wonderful thing.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.