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.

Attention, martini drinkers and spritz drinkers: Please for a single line.

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.

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

This brothy bowl will nourish you from the inside out.

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

Not stuffed shells. But not not stuffed shells either.

Biscuits and gravy, but make it spring.

A halfway-homemade pastry to wow anyone.

The golden, crunchy corners are worth fighting over.

Roasted radishes for the win.

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