Alex Lau
Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.