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Simple and spring-like is what we think of this easy and elegant salad that's equally lovely on a random Tuesday night as it is at a tuxedo-required affair.

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

Fresh spring radishes get roasted and smothered in herbed compound butter for this easy side dish.

A simple and cooling salad made with an increasingly trendy spring green that's capturing the attention of home gardeners and restaurant chefs across the country.

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

Simplicity itself. Blanched asparagus, fresh arugula, shavings of Parmigiano Reggiano cheese, and vinaigrette. Sorta tastes like spring.

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.

Take advantage of the freshest, most tender spring stalks au naturel. Uncooked, lightly dressed with lemony yogurt, and very little else. Spring has sprung, indeed.

If spring had a taste, we dare say it'd be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.

Pretty in pink takes on new meaning with these spectacular—and spectacularly surprising—tartly sweet recipes for the darling of spring.

There are still a lot of things to celebrate this spring. Including a day that pretty much demands you overdose on sugar.

The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

Rhubarb vodka. Yep. It's a thing. And you're going to want to make this tipsy spring tonic again and again and again.

A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.