Spring

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

Millefoglie con Crema alla Grappa e Rabarbaro Millefoglie is the Italian version of the French pastry mille-feuille (meaning "thousand leaves"), which is then layered with fruit and cream, napoleon-style. We like Julia brand grappa best for this particular recipe — it's slightly sweeter and has a more well-rounded flavor than other grappas we've tasted. Active time: 45 min Start to finish: 1 3/4 hr

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.

A veg-forward main or gets-along-with-everyone side.

A why-didn't-I-think-of-that technique takes this classic from great to greater.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

A quicker take on risotto featuring bright peas and your favorite pesto.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.