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Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You're welcome.

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

Essentially spaghetti casserole with veggies smothered with cheese. Sounds like supper to us.

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.

Lidia—yes, THAT Lidia—shares her classic risotto as it's made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.

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

Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these sno balls are the real deal.

Made with honey syrup, the aptly named Bee's Knees cocktail has its origin in Prohibition, back when simplicity and sweet reigned supreme.

A quick and simple weeknight recipe made with store-bought tortellini, spinach, and chicken broth. Super simple and perfect for the entire family.

Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.

This tender cake is the next best thing to a cup of eggnog, flaunting those familiar flavors of rum and nutmeg.

Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?

A legitimately unexpected and badass approach to winter squash that we promise will surprise and satiate.

An easy way to gussy up green beans and make them seem fancy without being fussy.

These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.

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.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

A sourdough starter from scratch is made with just flour and water. No yeast. Here's how to make it and use it.

Just like grandma used to make—sweet but tart, with a jammy filling and a sprinkle of nutmeg. Use fresh or frozen rhubarb to make your pie dreams come true.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.